Dinner

Smoky Beef Black Bean Rice Skillet

Name: Smoky Beef Black Bean Rice Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 450 g lean ground beef; 1 medium yellow onion (about 150 g), diced; 1 red bell pepper, cored and diced; 2 garlic cloves, minced; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon fine salt; 1 cup (200 g) long-grain white rice, rinsed and drained; 1 can (398 ml) diced tomatoes with their juices; 1 1/4 cups (300 ml) low-sodium beef broth; 1 can (540 ml) black beans, drained and rinsed; 3/4 cup (85 g) grated cheddar; 2 green onions, thinly sliced

A savory rice skillet with ground beef, black beans and red pepper, finished with cheddar and green onions.

Makes: 4 servings
Prep: 15 minutes
Cook: 45 minutes
Total: About 60 minutes

The covered 5-minute rest is included in the total time. Extra rice cooking time depends on the pan and the grain.

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Directions

Wash your hands and rinse the bell pepper and green onions under running water. Heat the oil in a deep 12-inch (30 cm) skillet with a fitted lid over medium-high heat. Add the beef, onion and bell pepper. Cook for 8 to 10 minutes, breaking the beef into small crumbles, until the vegetables soften and the beef reaches 160 F (71 C) on a clean digital thermometer. Check several spots in the meat. Wash your hands and clean utensils and surfaces that touched raw beef.
Reduce the heat to medium. Stir in the garlic, smoked paprika, cumin, oregano and salt for 30 seconds. Add the rinsed rice and stir for 1 minute to coat the grains.
Add the tomatoes with all their juices and the broth. Scrape the bottom of the pan and bring to a gentle simmer. Cover, reduce the heat to low and cook for 18 to 22 minutes, until the rice is tender. Keep the simmer gentle so the bottom does not scorch.
Lift the lid and check the rice. If the grains are still firm and the pan looks dry, add 2 tablespoons of hot water, cover and cook for another 3 to 5 minutes. If liquid remains after the rice softens, simmer uncovered for 2 minutes. Stir in the drained black beans and cook gently for 3 minutes, until hot throughout.
Sprinkle the cheddar evenly over the skillet. Cover and remove from the heat. Let stand for 5 minutes, until the cheese melts and the rice finishes absorbing the sauce. Scatter the green onions over the top and divide among four bowls.

Serving and storage

Divide leftovers into shallow containers and refrigerate within 2 hours at 4 C (40 F) or below. Keep for up to 3 days. Reheat only the portion needed in a covered saucepan over medium-low heat with a splash of water, stirring often, until the mixture reaches 165 F (74 C) throughout.

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