Southwestern Ground Beef and Rice Skillet

A flavorful and satisfying one-pan meal featuring lean ground beef, white rice, black beans, and corn, seasoned with classic Southwestern spices for a quick and comforting dinner.

• Prep: 5 min
• Cook: 22 min
• Total: 27 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.23/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• quick
• savory
• comfort food
• healthy

Ingredients

• 1 tablespoon olive oil
• 1.25 pound ground beef (93/7 lean)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup white rice (uncooked)
• 1 can black beans (drained and rinsed)
• 1 can corn (drained)
• 1 can diced tomatoes with green chiles (undrained)
• 2 cup chicken broth
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup sour cream

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 4 minutes.
2. Drain any excess fat from the skillet. Add the diced yellow onion, red bell pepper, and minced garlic to the skillet. Cook, stirring frequently, until the vegetables begin to soften, about 2 minutes.
3. Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 30 seconds more, until fragrant.
4. Add the uncooked white rice, black beans, corn, diced tomatoes with green chiles, and chicken broth to the skillet. Stir everything to combine.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the white rice is tender and most of the liquid has been absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
7. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. This recipe is adaptable; feel free to add a pinch of cayenne pepper for extra heat if you like it spicy.

Nutrition (per serving)

• Calories: 650
• Protein: 47.5 g
• Carbohydrates: 62.5 g
• Fat: 25 g
• Fiber: 6.8 g
• Sodium: 1150 mg
• Saturated Fat: 8 g
• Sugar: 3.8 g
• Cholesterol: 93 mg