Description
A flavorful one-pot meal combining seasoned ground beef, beans, corn, and rice topped with melty cheese and customizable garnishes for a quick and satisfying Mexican-inspired dinner.
Ingredients
Units
Scale
- 1 Tablespoon olive oil
- 1/2 cup red bell pepper, chopped
- 1/2 cup sweet onion, chopped
- 1 pound lean ground beef
- 1/2 cup salsa (Thick n’ Chunky Medium spice recommended)
- 15 ounce can black beans, rinsed and drained
- 15 ounce can corn, drained
- 14.5 ounce can diced tomatoes
- 4 ounce can diced green chiles
- 1 cup jasmine rice, rinsed
- 1 Tablespoon taco seasoning
- 1/2 teaspoon chili powder (use 1–2 tsp for more spice)
- 2 cups chicken stock (or vegetable broth)
- 1 cup shredded cheddar/jack cheese
- Salt and pepper to taste
Optional Toppings
- Sour cream
- Cilantro
- Green onions
- Tomatoes
- Guacamole or sliced avocados
- Jalapeños or hot sauce
- Tortilla chips
- Lettuce
Instructions
- Sauté Vegetables and Brown Meat: In a large pan, heat the olive oil over medium heat. Sauté the onions and red peppers until softened. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess grease and season with salt and pepper to taste.
- Combine All Ingredients: Stir in salsa, black beans, corn, diced tomatoes, green chiles, jasmine rice, taco seasoning, and chili powder. Mix well to combine all ingredients evenly. Pour in the chicken stock and bring the mixture to a light boil.
- Cook Rice: Cover the pan and reduce heat to low. Allow the mixture to simmer for approximately 15 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Check occasionally to ensure it’s not sticking to the bottom of the pan.
- Add Cheese and Rest: Stir the mixture and adjust seasoning to taste. Sprinkle the shredded cheese over the top, cover the pot with the lid, and let it rest for 5 minutes to allow the cheese to melt completely.
- Serve and Garnish: Spoon the burrito bowl mixture into individual serving bowls. Add your preferred toppings from the optional list. For a lower-carb option, serve over a bed of lettuce in a salad bowl with tortilla chips on the side.
Notes
- This recipe only works with white rice; brown rice will not cook through properly. If your rice isn’t fully cooked after the specified time, add ½ cup hot water and continue simmering until done.
- For a protein variation, substitute diced chicken (cut into 1-inch cubes) for ground beef.
- You can use a can of Rotel tomatoes in place of separate cans of diced tomatoes and green chiles.
- Feel free to add extra vegetables with the peppers, but add ¼ cup extra broth if doing so.
- Leftovers can be frozen in ziplock bags and repurposed for nachos, burritos, or stuffed bell peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 45mg
