Name: One-Pan Beef and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 cup long-grain white rice, rinsed; 1 can (14 /410g) diced tomatoes with juices; 1 can (15oz/425g) black beans, drained and rinsed; 1 cup frozen corn; 2 1/4 cups chicken broth; 2-3 tablespoons taco seasoning; 1 cup shredded cheddar cheese; Salt & pepper, to taste; Chopped cilantro, for serving

Description

This delicious one-pan beef and rice dish is easy to make and full of flavor!

Ingredients

Scale

1 lb ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice, rinsed
1 can (14 /410g) diced tomatoes with juices
1 can (15oz/425g) black beans, drained and rinsed
1 cup frozen corn
2 1/4 cups chicken broth
2–3 tablespoons taco seasoning
1 cup shredded cheddar cheese
Salt & pepper, to taste
Chopped cilantro, for serving

Cook Mode Prevent your screen from going dark

Instructions

Grab your biggest, heaviest lidded skillet or Dutch oven and heat it up over medium heat. Add the ground beef and cook, breaking it up with a spoon as you go, until no longer pink. If there’s more grease than you care for, drain some off.
Pour in the rice, stirring to get everything coated well and the grains kind of glossy.
Add the diced tomatoes (juice and all), black beans, corn, chicken broth, and sprinkle in your taco seasoning. Stir it all together.
Bring it all to a gentle simmer—then slap the lid on, reduce heat to low, and usually sorts itself out.
Once the rice is tender and the liquid’s mostly absorbed, give everything a big stir. Sprinkle the cheese over the top, pop the lid back on, and turn off the heat. The cheese will get fabulously melty in about 2-3 minutes.
Taste for salt and pepper, then serve right from the pot, maybe with chopped cilantro or a dollop of sour cream on top.

Notes

This meal can also be made with ground turkey for a lighter option.
Feel free to substitute with pinto beans or omit beans altogether based on pantry availability.
Using frozen corn enhances the sweetness of the dish.
Don’t worry if it looks a bit soupy initially; the rice will absorb the liquid.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 500
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 35g
Cholesterol: 80mg