Ingredients:

  • 1 lb lean ground beef (93%)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 1/4 cups low-sodium beef broth
  • 2 tbsp taco seasoning (low sodium)
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Heat the olive oil over medium high heat in your 12 inch deep skillet.
  2. Add the ground beef and diced onion. Cook 8-10 mins until the beef is deeply browned and onions are translucent. Drain any excess liquid from the pan.
  3. Stir in the taco seasoning. Cook for 1 minute until the spices smell fragrant.
  4. Add the uncooked rice. Stir for 2 minutes until the rice grains look slightly toasted and translucent. Note: This prevents the rice from getting mushy.
  5. Pour in the diced tomatoes (with juice), beef broth, black beans, and corn.
  6. Stir well and bring the mixture to a boil over medium high heat.
  7. Reduce heat to low immediately. Cover with a tight lid and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
  8. Remove the lid. Sprinkle the shredded cheese over the top.
  9. Cover for 1-2 minutes until the cheese is melted and bubbling.
  10. Stir in the lime juice and garnish with fresh cilantro.