Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium white onion, finely diced
  • 1 red bell pepper, chopped into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 cup frozen sweet corn
  • 1 cup long-grain white rice, rinsed
  • 1.5 cups low-sodium beef broth
  • 10 oz canned diced tomatoes with green chiles
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place the 1 lb lean ground beef in the skillet over medium high heat. Breaking it into small pieces ensures even browning and better texture.
  2. Add the finely diced white onion and chopped red bell pepper to the beef. Cook 5 mins until the onions are soft and translucent.
  3. Stir in the 2 cloves of minced garlic, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Sizzle for 1 min until the spices smell toasted.
  4. Pour in the 1 cup of rinsed long grain white rice. Coating the grains in the beef fat prevents them from sticking together later.
  5. Pour in the 1.5 cups low sodium beef broth and the 10 oz canned diced tomatoes with green chiles. Scrape the bottom of the pan to release those flavor bits.
  6. Stir in the 1 cup of frozen sweet corn. No need to thaw it first; the simmering liquid will do the work.
  7. Bring the mixture to a boil, then immediately turn the heat to low and cover with a tight lid. Cook 18-20 mins until the liquid is fully absorbed.
  8. Turn off the heat and let the pan sit, covered, for 5 minutes. This carryover heat ensures the rice is perfectly tender to the core.
  9. Sprinkle the 1 cup shredded Mexican blend cheese over the top and replace the lid for 2 mins. Wait until the cheese is bubbly and gooey.
  10. Garnish with 1/4 cup fresh cilantro and serve with lime wedges. The lime juice cuts through the richness of the beef perfectly.