Description
A flavorful one-pan meal featuring ground beef, rice, and a blend of spices, perfect for a quick and satisfying dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 cup beef broth
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional minute to toast the spices.
- Add the rice, black beans, diced tomatoes (with their juice), and beef broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover again for a few minutes until the cheese is melted.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper when cooking the beef.
- Substitute quinoa for rice for a healthier grain option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg