Description
A hearty one-pan meal with tender beef, rice, beans, corn, and cheese, bursting with savory and spicy flavors in 30 minutes. Perfect for busy weeknights or casual gatherings.
Ingredients
1.5 lbs ground beef (80/20 or lean)
1.5 cups uncooked long-grain white rice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn (light or sweet), drained and rinsed
2.5 cups beef or chicken broth
1½ cups shredded cheddar cheese (or other melty cheese)
1 chopped onion
1 minced garlic clove
1 tbsp olive oil
1½ tsp ground cumin
1½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
1 tsp salt
¼ tsp black pepper
1 tbsp tomato paste (optional for depth)
1¼ cups water or additional broth if needed
Instructions
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium.
Add ground beef, cook until browned (5-7 minutes), drain excess fat.
Add chopped onion and garlic; sauté for 2 minutes until fragrant.
Stir in cumin, chili powder, garlic powder, onion powder, paprika, salt, pepper, and tomato paste (if using). Mix well.
Add broth and rice, ensuring rice is fully submerged.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Crumble black beans and corn into the skillet. Top with shredded cheese and let sit 5 minutes until cheese melts.
Water as needed if mixture becomes too dry. Stir gently before serving hot.
Notes
For halal/kosher alternatives: Use certified halal beef and broth free of alcohol.
Add 1½ cups frozen corn (thawed) instead of canned for freshness.
Leftovers store well in airtight containers for up to 3 days.
Cheddar cheese can be substituted with Gouda, pepper jack, or vegan cheese.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Steaming
- Cuisine: Mexican/Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 3 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg