Ingredients:

  • 450 g lean ground beef (90% lean or higher)
  • 15 ml olive oil
  • 110 g yellow onion, diced
  • 9 g garlic, minced
  • 190 g long-grain white rice, rinsed well
  • 480 ml low-sodium beef broth
  • 425 g black beans, drained and rinsed
  • 113 g diced green chiles
  • 15 g chili powder
  • 5 g ground cumin
  • 3 g smoked paprika
  • 3 g salt
  • 1 g black pepper
  • 10 g fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until it is mahogany-colored and slightly crispy on the edges, with no pink remaining and an internal temperature of 160°F (71°C).
  2. Lower the heat to medium. Stir in the diced onion and minced garlic. Sauté for 3–4 minutes until the onion is translucent.
  3. Add the rinsed rice to the pan. Stir constantly for 2 minutes until the rice smells slightly nutty and looks toasted.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until the beef and rice are evenly coated.
  5. Pour in the low-sodium beef broth and stir, scraping up any browned bits from the bottom of the pan. Fold in the black beans and diced green chiles.
  6. Bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes.
  7. Remove the pan from the heat and let it stand, covered, for 5 minutes.
  8. Remove the lid and fluff the mixture with a fork. Stir in the chopped cilantro and the lime juice. Serve immediately in bowls.