1 pound ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 cup long-grain white rice, uncooked

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 1/2 cups chicken broth

1 cup frozen corn

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

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In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon.
Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until tender.
Stir in rice, chili powder, cumin, and paprika. Cook for 1–2 minutes to toast slightly.
Add black beans, diced tomatoes with juice, tomato sauce, and chicken broth. Stir to combine.
Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed, stirring occasionally.
Stir in frozen corn and half the cheese. Cook 3–4 minutes until corn is heated through.
Top with remaining cheese, cover, and let melt for 3–5 minutes.
Season with salt and pepper, garnish with cilantro, and serve with lime wedges.

Add jalapenos or cayenne for more spice.

Swap ground beef with turkey or chicken for a lighter version.

Extra veggies like zucchini or spinach can be added for nutrition.

Top with sour cream, avocado, or guacamole for a Tex-Mex touch.

Best enjoyed fresh or within 3 days—does not freeze well.