This Southwest Beef & Rice Skillet is a hearty, flavorful dish perfect for busy weeknights. It combines tender ground beef, savory rice, black beans, and sweet corn with the bold flavors of cumin, chili powder, and garlic, all cooked together in one pan. Topped with melted cheese and fresh cilantro, this meal is a family favorite that’s both satisfying and easy to make. The combination of textures and spices creates a delicious experience that will have everyone coming back for seconds.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the Beef:
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
- Sauté the Vegetables:
- Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.
- Add the Rice and Liquids:
- Stir in the rice, beef broth, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Mix well to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Add Cheese:
- Sprinkle the shredded cheddar cheese over the top of the skillet. Cover and let it sit for a few minutes until the cheese is melted.
- Serve:
- Garnish with chopped fresh cilantro before serving. Enjoy your Southwest Beef & Rice Skillet warm.
This dish pairs well with a side of tortilla chips or a simple green salad for a complete meal.
