Ingredients:

  • 1 lb (450g) lean ground beef (93% lean)
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 cup (185g) long-grain white rice, uncooked
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 2 tbsp (30g) homemade taco seasoning
  • 1 cup (240ml) low-sodium beef broth
  • 1 cup (240ml) chunky salsa (no sugar added)
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch deep skillet. Add the ground beef and diced onion, cooking until the beef is fully browned and onions are translucent. Drain any excess fat.
  2. Stir in the minced garlic and taco seasoning; cook for 1 minute until fragrant.
  3. Stir in the uncooked rice and allow it to toast slightly for 60 seconds.
  4. Pour in the beef broth, salsa, black beans, and corn. Stir well to combine and bring the mixture to a gentle boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
  6. Remove from heat and let the skillet rest, covered, for 5 minutes to allow the steam to finish fluffing the grains.