Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 lb. ground beef
1 c. white rice
1 15-oz. can fire-roasted tomatoes
1 15-oz. can black beans, rinsed and drained
1 1/2 c. corn (fresh, frozen, or canned)
1 4-oz. can green chilis
1 tbsp. ground cumin
1 tbsp. chili powder
kosher salt
2 c. low-sodium chicken broth
1 1/2 c. shredded cheddar and Monterey jack
Fresh cilantro, for garnish
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.Step 2Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth. Step 3Bring to a simmer, cover, and cook 20 minutes.Step 4Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes. Step 5Garnish with cilantro and serve.
Feel free to change things up a bit here to fit your family’s needs. Not big fans of spice? We do recommend keeping the green chilis for flavor, but you can easily lessen or eliminate the chili powder. Want a (slightly) more health-conscious meal? Swap the beef for ground chicken or turkey, and the white rice for brown. Be aware, brown rice will take longer to cook, and you will likely need to add additional liquid, so keep an eye on it. Made this? Let us know how it went in the comments below.
