Ingredients:

  • 1 lb (450g) 90% lean ground beef
  • 1 cup (185g) long-grain white rice, uncooked
  • 2 cups (480ml) low-sodium beef broth
  • 1 medium (150g) yellow onion, diced
  • 1 large (160g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (150g) frozen corn or fresh kernels
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (6g) chili powder
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Heat olive oil over medium-high heat. Add ground beef and cook until mahogany-colored and crumbled. Add the diced onion and red bell pepper; sauté for 4–5 minutes until the onion becomes translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Push the beef mixture to the edges of the pan. Add the uncooked rice to the center and stir for 2 minutes to toast the grains.
  3. Stir in the chili powder, cumin, paprika, salt, and pepper. Pour in the beef broth, scraping the bottom of the pan to release the browned bits. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes.
  4. Remove the lid and stir in the frozen corn. Let it sit for 2 minutes to steam from residual heat. Fluff with a fork and serve.