Ingredients:

  • 2 tsp Neutral cooking oil (e.g., Rapeseed/Canola or Vegetable)
  • 1 lb Lean ground beef (85% lean recommended)
  • 1 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Long-grain white rice (Jasmine or Basmati), unrinsed
  • 1 Tbsp Chilli powder (mild or medium)
  • 1 tsp Ground cumin
  • ½ tsp Dried oregano (Mexican preferred)
  • ¼ tsp Smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can Fire-roasted diced tomatoes, undrained
  • 1 cup Low-sodium chicken or beef stock
  • ½ cup Water
  • 1 (15 oz) can Black beans, rinsed and drained (optional)
  • 1 ½ cups Shredded sharp cheddar cheese (or Monterey Jack), divided
  • ½ cup Shredded Pepper Jack cheese
  • Fresh coriander/cilantro, chopped (for serving)
  • Sour cream or Crème fraîche (for serving)
  • Lime wedges (for serving)

Instructions:

  1. Heat the cooking oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat from the skillet. Add the chopped onion to the beef and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the unrinsed rice to the skillet along with the chilli powder, cumin, oregano, and smoked paprika. Stir constantly for 1–2 minutes, allowing the spices to toast and the rice grains to become slightly translucent around the edges. Season generously with salt and pepper.
  3. Stir in the diced tomatoes (with juices), chicken stock, water, and the rinsed black beans (if using). Scrape the bottom of the pan to dislodge any stuck bits. Bring the mixture to a rapid boil.
  4. Immediately reduce the heat to low, cover the skillet tightly with the lid, and simmer for 15–18 minutes. Do not lift the lid during this time.
  5. Remove the skillet from the heat, keeping the lid firmly on. Allow it to rest undisturbed for 5–7 minutes. Uncover the skillet and gently fluff the rice mixture with a fork.
  6. Sprinkle 1 ¼ cups of the shredded cheese mixture evenly over the top of the rice. Place the lid back on for 2 minutes (or place the skillet under a low broiler for 1 minute) until the cheese is fully melted and gooey.
  7. Garnish with fresh coriander/cilantro and serve immediately, adding a dollop of sour cream and a squeeze of fresh lime juice to each serving.