Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 ½ cups low sodium beef broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chilis
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add the ground beef and cook until mahogany-colored and browned.
  3. Stir in the diced onion and garlic, sautéing until the onion is translucent and fragrant.
  4. Push the beef to the edges of the pan and add the dry rice to the center. Stir for 2 minutes until the rice edges look translucent.
  5. Stir in the taco seasoning, cumin, and paprika to coat all ingredients.
  6. Pour in the beef broth and fire-roasted tomatoes. Stir in the black beans, corn, and green chilis.
  7. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes.
  8. Remove the lid and fluff the rice gently with a fork.
  9. Sprinkle the shredded cheese evenly across the top.
  10. Cover for 2 more minutes until the cheese is completely melted.
  11. Garnish with fresh cilantro and serve with lime wedges.