One-Pot Mexican-Style Ground Beef and Rice

PREPARATION 15 MIN

COOKING 25 MIN

SERVINGS 4 to 6

INGREDIENTS

• 15 ml (1 tbsp.) olive oil
• 450 g (1 lb) medium-lean ground beef
• 1 onion, chopped
• 1 clove or 15 ml (1 tbsp.) chopped garlic
• 15 ml (1 tbsp.) chili powder
• 2 ml (½ tsp.) cumin

• 1 red bell pepper, diced

• 1 can (540 ml) black beans, rinsed and drained

• 250 ml (1 cup) corn kernels

• 250 ml (1 cup) long grain parboiled rice

• 375 ml (1 ½ cups) vegetable broth

• 375 ml (1 ½ cups) Tex-Mex Shredded Cheese Blend

• 1 large tomato, diced

• 30 ml (2 tbsp.) cilantro leaves

• Salt and pepper, to taste

PREPARATION

• In a large saucepan, heat the olive oil over medium heat. Cook the ground beef for 4 to 5 minutes, breaking it up with a wooden spoon until it has lost its pink colour.
• Add the onion, garlic, chili powder and cumin, then cook for 1 to 2 minutes more, stirring.
• Add the bell pepper, black beans, corn, rice and vegetable broth. Season with salt and pepper and stir. Bring to a boil, then cover and simmer for 18 to 20 minutes over low heat, until the rice is cooked.

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