Mexican Beef and Rice Skillet

6 standard portions

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 1 pound ground beef (85% lean)
• 1 jalapeño (sliced (optional))
• 1 teaspoon salt
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons garlic granules
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 1 cup long grain white rice
• 1 can (15 ounces) black beans (drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 ounces) tomato sauce (or diced tomatoes with juices)
• 1 cup chicken stock
• 1½ cups shredded Mexican cheese blend
• Fresh cilantro (chopped, for garnish)
• Pico de gallo (for serving)
• Lime wedges (for serving)

Method

1. In a large deep skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
2. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes. Drain excess fat if needed.
3. Add jalapeno if using, salt, smoked paprika, garlic granules, cumin, oregano, and black pepper. Stir to combine.
4. Stir in the rice, black beans, corn, tomato sauce or diced tomatoes with juices, and chicken stock. Mix well to combine.
5. Bring to a boil, then reduce heat to the lowest setting possible. Cover with a lid and simmer for 20 minutes, or until the rice is cooked and liquid is absorbed.
6. Remove from heat. Sprinkle the shredded cheese evenly over the top. Cover and let sit for 5 minutes, until the cheese melts.
7. Top with sliced jalapeños if using, fresh cilantro, pico de gallo, and serve with lime wedges and sour cream on the side.