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Dinner recipe · from the recipe book

Skillet Beef and Black Bean Taco Rice

Savory, smoky ground beef simmered with rice, black beans, peppers and tomatoes into a hearty one-skillet dinner topped with melty cheddar and fresh cilantro.

Skillet Beef and Black Bean Taco Rice

Ingredients

  • 1 lb454 gGround beef, 90% lean
  • 1⅛ tsp5 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 1 tbsp8 gChili powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 1 cup185 gLong-grain white rice, dryrinsed
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1½ cups360 gLow-sodium chicken broth
  • ¼ tsp2 gSalt
  • ½ cup shredded56 gCheddar cheeseshredded
  • ½ cup chopped8 gFresh cilantrochopped
  • ½ lime, juiced22 gLime juice

Steps

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked to 160°F (71°C), about 6 minutes.
  2. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the garlic, chili powder, cumin, paprika and oregano and cook for 1 minute until fragrant.
  3. Stir in the rice to coat, then add the tomatoes, black beans, chicken broth and salt. Bring to a boil.
  4. Cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
  5. Remove from the heat, stir in the lime juice, scatter the cheddar over the top, cover and let stand 5 minutes until the cheese melts.
  6. Sprinkle with the cilantro and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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