Description
A delicious and easy one-pot meal that combines ground beef, rice, and a medley of colorful vegetables and spices.
Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice, rinsed
- 1 can (14 oz) diced tomatoes with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 1/4 cups chicken broth
- 2–3 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- Salt & pepper, to taste
- Chopped cilantro, for serving
Instructions
- Grab your biggest, heaviest lidded skillet or Dutch oven and heat it up over medium heat. Add the ground beef and cook, breaking it up with a spoon as you go, until no longer pink. If there’s more grease than you care for, drain some off.
- Pour in the rice, stirring to get everything coated well and the grains kind of glossy.
- Add the diced tomatoes (juice and all), black beans, corn, chicken broth, and sprinkle in your taco seasoning. Stir it all together.
- Bring it all to a gentle simmer, then slap the lid on, reduce heat to low, and let it cook.
- Once the rice is tender and the liquid’s mostly absorbed, give everything a big stir. Sprinkle the cheese over the top, pop the lid back on, and turn off the heat. Let it sit for 2-3 minutes until the cheese is melty.
- Taste for salt and pepper, then serve right from the pot, maybe with chopped cilantro or sour cream on top.
Notes
- You can substitute ground turkey for the beef if desired.
- Feel free to use pinto beans or leave them out based on what you have in your pantry.
- This dish can also be made with beef broth or vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg