Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (454g), preferably lean (80/20)
  • 1 medium yellow onion, chopped (about 1 cup; 150g)
  • 1 green bell pepper, chopped (about 1 cup; 150g)
  • 2 cloves garlic, minced (about 2 teaspoons; 6g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • 1/4 teaspoon dried oregano (1.25ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup long-grain white rice, rinsed (200g)
  • 2 cups beef broth (473ml) (low sodium preferred)
  • 1/2 cup frozen corn kernels (75g)
  • 1/4 cup chopped fresh cilantro, for garnish (optional) (10g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  3. Stir in diced tomatoes (undrained), black beans, rice, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
  4. Stir in frozen corn kernels and cook for another 2-3 minutes, or until heated through.
  5. Season with salt and freshly ground black pepper to taste. Garnish with fresh cilantro (if using) and serve hot.