Mexican Beef & Rice Skillet (Print Version)

A cheesy one-pan Mexican Beef & Rice Skillet with ground beef, tender rice, beans, corn, peppers, and bright toppings.

# Ingredients:

For the skillet

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) ground beef, 85/15 or 90/10
03 - 1 small yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 cup (185 g) long-grain white rice, rinsed and drained
08 - 1 can (10 oz/283 g) diced tomatoes with green chiles, with juices
09 - 1/4 cup (60 ml) tomato sauce
10 - 1 3/4 cups (420 ml) low-sodium beef broth
11 - 1 cup (170 g) black beans, drained and rinsed
12 - 1 cup (150 g) corn kernels, frozen or canned

For the seasoning and finish

13 - 1 tablespoon chili powder
14 - 1 teaspoon ground cumin
15 - 1 teaspoon smoked or sweet paprika
16 - 1/2 teaspoon dried oregano
17 - 3/4 teaspoon fine salt, plus more to taste
18 - 1/2 teaspoon black pepper
19 - 1 1/2 cups (170 g) shredded cheddar or Mexican blend cheese
20 - 1/4 cup chopped fresh cilantro
21 - 1 lime, cut into wedges
22 - Optional toppings: diced avocado, sour cream, sliced jalapenos, diced tomatoes

# Instructions:

01 - Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and no longer pink, about 5-6 minutes. Spoon off excess grease if needed.
02 - Add the onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes, stirring often, until softened. Stir in the garlic and cook for 30 seconds.
03 - Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir for 30 seconds so the spices coat the beef and smell fragrant.
04 - Stir in the rinsed rice, diced tomatoes with green chiles, tomato sauce, beef broth, black beans, and corn. Scrape the bottom of the skillet and make sure the rice is evenly covered by liquid.
05 - Bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 18-20 minutes, until the rice is tender and the liquid is mostly absorbed.
06 - Turn off the heat. Sprinkle the cheese evenly over the top, cover, and let stand for 5 minutes until melted.
07 - Top with cilantro and serve with lime wedges. Add avocado, sour cream, jalapenos, or diced tomatoes if you like.

# Notes:

01 - Best made in a wide skillet with a tight-fitting lid.
02 - Let the skillet rest for 5 minutes before serving so the rice finishes steaming.
03 - For a less spicy version, use plain diced tomatoes instead of tomatoes with green chiles.

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