Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 cup long-grain white rice, rinsed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) diced tomatoes with green chilis (Ro-Tel), undrained
  • 1.5 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 medium jalapeño, sliced

Instructions:

  1. Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Sauté until the beef is browned.
  2. Add the diced onions to the skillet. Continue cooking until the beef is fully browned and the onions are translucent, allowing the onion moisture to deglaze the pan.
  3. Clear a space in the center of the pan. Add the tomato paste, chili powder, and cumin. Let the spices sizzle in the rendered beef fat for 60 seconds until fragrant and mahogany-colored.
  4. Stir in the rinsed rice and toast the grains with the meat and spice mixture for 2 minutes.
  5. Add the beef broth, undrained diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
  6. Stir in half of the cheese. Top with the remaining cheese and cover the pan again for 2-3 minutes until the cheese is completely melted and stretchy.
  7. Garnish with fresh cilantro and sliced jalapeños before serving.