Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1.5 cups beef broth, low sodium
  • 2 tbsp taco seasoning
  • 1 tsp salt
  • 1.5 cups shredded sharp Cheddar or Monterey Jack cheese

Instructions:

  1. Heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it reaches a deep mahogany brown.
  2. Stir in the diced onion and red bell pepper, sautéing for 3-4 minutes until the onions are translucent and the edges of the pepper are softened.
  3. Push the beef mixture to the sides of the pan. Add the uncooked rice to the center and stir constantly for 2-3 minutes until the grains look opaque and smell slightly nutty.
  4. Stir in the garlic, taco seasoning, and salt. Pour in the beef broth and fire-roasted tomatoes.
  5. Stir in the black beans and corn. Bring the mixture to a boil, then immediately reduce heat to low.
  6. Cover with the lid and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
  7. Remove the lid and fluff the rice gently with a fork. Sprinkle the shredded cheese evenly across the top and cover until melted.