Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 bell pepper (diced)
- 1 jalapeño (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups beef broth
- 1 can diced tomatoes (14.5 ounces)
- 1/2 cup long-grain white rice
- 1 can black beans (15 ounces, drained and rinsed)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion, bell pepper, and optional jalapeño. Sauté for about 5 minutes until softened; stir in minced garlic last minute.
- Mix in cumin, chili powder, smoked paprika, and oregano; cook for another minute.
- Pour in beef broth and diced tomatoes; bring to a boil. Stir in rice and reduce heat to simmer for about 15 minutes until rice is tender.
- Add black beans and frozen corn; simmer for another 5 minutes until heated through.
- Season with salt, pepper, lime juice, and stir in chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg