chillyfillmores
Emma Keys
1 lb ground beef 1 cup long-grain white rice (uncooked) 1 can (14.5 oz) diced tomatoes (with juice) 1 cup beef broth 1 can (15 oz) black beans, drained and rinsed 1 cup corn kernels (frozen or canned, drained) 1 small onion, chopped 1 bell pepper (red or green), chopped 2 cloves garlic, minced 1 tsp ground cumin 1 tsp chili powder ½ tsp salt (or to taste) ¼ tsp black pepper Optional toppings: shredded cheese, chopped cilantro, avocado slices, sour cream
Ingredients
01
In a large skillet over medium heat, cook ground beef until browned. Drain excess fat for a leaner, healthier dish.
02
Add chopped onion, bell pepper, and minced garlic. Sauté until vegetables are soft and fragrant, about 4 to 5 minutes.
03
Stir in uncooked long-grain rice, drained black beans, corn, and a mix of cumin, chili powder, salt, and pepper for bold flavor.
04
Pour in diced tomatoes (with juice) and beef broth. Stir everything together and bring the mixture to a gentle simmer.
05
Cover and reduce heat. Simmer for 18–20 minutes or until the rice is tender and has absorbed most of the liquid.
06
Remove from heat and let rest for 5 minutes. Fluff rice with a fork and adjust seasoning to taste, if needed.
07
Serve warm with tortilla chips, a green salad, or warm tortillas for a complete and satisfying meal.