Description
A delicious and easy one-pot beef and rice dish perfect for weeknight dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons taco seasoning
- 2 cups beef broth
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large deep skillet or Dutch oven, cook ground beef over medium heat until browned. Drain any excess grease.
- Add the chopped onion and minced garlic to the skillet and sauté for 2–3 minutes until softened.
- Stir in the rice, diced tomatoes with chilies, black beans, corn, taco seasoning, and beef broth. Mix everything to combine.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is cooked and the liquid is absorbed.
- Sprinkle shredded cheddar cheese on top. Cover the pot again and let sit for a few minutes until the cheese melts.
- Garnish with chopped cilantro and serve hot.
Notes
- This dish can be customized with your favorite vegetables.
- For extra heat, consider using spicy diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg