Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1.5 cups long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 10 oz canned diced tomatoes with green chilies
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 large avocado, sliced
  • 0.5 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges
  • 0.5 cup shredded sharp cheddar cheese

Instructions:

  1. Place a large, deep skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Cook until no longer pink and a mahogany-colored crust forms. Drain excess grease, leaving approximately 1 tablespoon in the pan.
  2. Add the diced onions to the skillet and sauté for 3 minutes until translucent. Stir in the minced garlic and the dry, rinsed rice. Stir constantly for 2 minutes until the rice looks slightly opaque and smells nutty.
  3. Incorporate the tomato paste and the spice blend (chili powder, cumin, smoked paprika, and oregano), stirring to coat the beef and rice evenly.
  4. Pour in the beef broth, diced tomatoes with green chilies, corn, and black beans. Bring the mixture to a rolling boil.
  5. Immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
  6. Fluff the rice with a fork and serve immediately. Top each bowl with sliced avocado, fresh cilantro, a squeeze of lime, and shredded cheese.