Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon oil in a large oven-safe skillet over medium-high. Brown 1 lb ground beef with 1 small diced onion, breaking up the meat, about 6 minutes until no pink remains and the onion softens. Stir in 2 minced garlic cloves, 1 tablespoon chili powder, and 1 teaspoon cumin for 30 seconds — the pan should smell like taco night.

2. 2

   Stir in 1 cup long-grain rice, 1 can (14 oz) diced tomatoes (with juices), 1½ cups low-sodium beef broth, 1 can (15 oz) drained black beans, and 1 cup frozen corn. Bring to a boil, scraping up any browned bits.

3. 3

   Cover, reduce heat to low, and simmer 18–20 minutes until the rice is tender and most of the liquid is absorbed. Rest covered 5 minutes off heat so the rice finishes steaming.

4. 4

   Scatter 1 cup shredded cheddar or Mexican blend over the top, cover 1–2 minutes until melted. Finish with cilantro and lime wedges. Serve with chips or warm tortillas. You want a one-pan taco skillet with fluffy rice and juicy seasoned beef — not crunchy undercooked rice or a greasy dry pan.