Spiced Beef & Black Bean Skillet with Cilantro-Lime Rice and Cabbage Slaw

A robust skillet meal featuring lean ground beef and black beans seasoned with warming spices, served over fluffy cilantro-lime rice and accompanied by a crisp, tangy cabbage slaw.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $4.24/serving

Dietary

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

Tags

• comfort food
• healthy
• sauté
• savory

Ingredients

• 1.5 pound ground beef (lean)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 15 ounce canned black beans (rinsed, drained)
• 14.5 ounce canned diced tomatoes (undrained)
• 1.5 cup frozen corn
• 2 teaspoon chili powder
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 0.5 cup beef broth
• 1.5 cup long-grain white rice (uncooked)
• 0.5 cup fresh cilantro (chopped)
• 1 lime (halved)
• 0.5 head green cabbage (shredded)
• 2 carrots (shredded)
• 0.5 cup mayonnaise
• 2 tablespoon apple cider vinegar
• 1 teaspoon granulated sugar

Instructions

1. In a medium saucepan, combine 1 1/2 cups long-grain white rice with 3 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1/4 cup fresh cilantro and the juice from 1/2 lime. Keep warm.
2. While the rice cooks, in a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, and 1/4 teaspoon kosher salt until smooth. Add 1/2 shredded green cabbage and 2 shredded carrots. Toss to combine. Cover and refrigerate until serving.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 7 to 8 minutes. Drain off any excess fat and set the beef aside.
4. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add 1 diced yellow onion and 1 diced red bell pepper. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Stir in 3 minced garlic cloves, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, and 1 teaspoon dried oregano. Cook for 1 minute more, until fragrant.
5. Return the browned ground beef to the skillet. Stir in 1 rinsed and drained can black beans, 1 undrained can diced tomatoes, 1 1/2 cups frozen corn, and 1/2 cup beef broth. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 to 15 minutes, allowing the flavors to meld.
6. Ladle the Spiced Beef & Black Bean Skillet over the Cilantro-Lime Rice. Serve with a side of the Cabbage Slaw and fresh lime wedges.

Notes

Leftovers store well in airtight containers in the refrigerator for up to 3 days. The slaw is best fresh but can be made a few hours ahead.

Nutrition (per serving)

• Calories: 678
• Protein: 31.2 g
• Carbohydrates: 55 g
• Fat: 34.7 g
• Fiber: 5.7 g
• Sodium: 575 mg
• Saturated Fat: 9.3 g
• Sugar: 3.2 g
• Cholesterol: 90 mg