Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 1.5 cups Long-grain White Rice, uncooked
  • 2 cups Low-sodium Beef Broth
  • 1 cup Chunky Salsa (mild or medium)
  • 1 packet (1 oz) Taco Seasoning
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1 cup Frozen Sweet Corn
  • 1.5 cups Shredded Mexican Blend Cheese
  • Fresh Cilantro for garnish
  • Lime wedges for garnish

Instructions:

  1. Heat olive oil in the skillet and toss in your diced onion. Cook for about 4 minutes until translucent and soft.
  2. Add the ground beef and garlic to the pan. Break the meat apart with your spoon and cook until no pink remains and a sizzle develops.
  3. Add the dry rice directly to the beef mixture. Stir constantly for 2 minutes until the rice smells slightly nutty.
  4. Sprinkle the taco seasoning over the meat and rice. Stir for 30 seconds to wake up the dried spices.
  5. Pour in the beef broth and salsa. Use your spoon to scrape any browned bits off the skillet bottom.
  6. Fold in the black beans and frozen corn. Bring the whole mixture to a gentle boil.
  7. Turn the heat to low, cover the pan with a tight fitting lid, and cook for 15 minutes. Don't peek!
  8. Remove the lid and fluff with a fork. The rice should be tender and the liquid absorbed.
  9. Sprinkle the Mexican blend cheese over the top. Cover for 2 minutes until the cheese is bubbly and gooey.
  10. Scatter fresh cilantro and squeeze lime wedges over the pan before bringing it to the table.