Ingredients:

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

Instructions:

  1. Heat olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until it develops a mahogany-colored sear.
  2. Stir in the diced onion and cook for 3–4 minutes until translucent, then add the minced garlic and cook for another 60 seconds until fragrant.
  3. Stir in the uncooked rice, stirring constantly for 2 minutes until the grains look slightly translucent and smell nutty.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Immediately pour in the beef broth, scraping the bottom of the pan to release all the browned bits.
  5. Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
  6. Stir in the drained black beans, frozen corn, and undrained fire-roasted tomatoes. Stir until well combined and heated through.
  7. Sprinkle the shredded cheese evenly over the top. Cover the skillet for 1-2 minutes until the cheese is melted and bubbling.
  8. Garnish with chopped fresh cilantro and serve with lime wedges.