Ingredients
Meat and Vegetables
- 2 Tablespoons olive oil
- 1 small red onion, diced
- 1 pound ground beef
- 1 Tablespoon minced garlic
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup frozen corn
- 1 1/2 cups chopped spinach
Grains and Legumes
- 1 1/4 cups jasmine rice, uncooked
- 1 15-ounce can black beans, drained and rinsed
Liquids and Canned Goods
- 2 1/2 cups low sodium chicken broth
- 1 15-ounce can crushed tomatoes
Spices and Seasonings
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 1/2 teaspoons salt
Dairy
- 1 1/2 cups shredded Mexican cheese, divided
Instructions
- Heat Oil: Heat the olive oil in a large skillet over medium heat to prepare it for sautéing the aromatics and beef.
- Add Onion: Add the diced red onion to the skillet and sauté for about 5 minutes until the onion becomes translucent and fragrant.
- Add Garlic and Beef: Stir in the minced garlic and ground beef. Cook until the beef is browned and cooked through, breaking it up as it cooks.
- Add Bell Peppers: Add the diced red and green bell peppers to the beef mixture and sauté for an additional 3-4 minutes until the peppers begin to soften.
- Add Remaining Ingredients: Stir in the uncooked jasmine rice, cumin, chili powder, paprika, oregano, salt, chicken broth, crushed tomatoes, frozen corn, black beans, and 1/2 cup of the shredded Mexican cheese to the skillet.
- Bring to Boil: Increase heat slightly and bring the mixture to a low boil, stirring occasionally to combine all ingredients evenly.
- Cover and Cook: Cover the skillet, reduce heat to low, and let it simmer for about 20 minutes. Stir the mixture halfway through to prevent sticking and ensure the rice cooks fully.
- Add Spinach: Once the rice is cooked and liquid absorbed, stir in the chopped spinach until wilted and evenly incorporated.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded Mexican cheese over the top. Cover the skillet and let the cheese melt for 1-2 minutes over low heat.
- Garnish and Serve: Garnish with fresh cilantro if desired and serve hot for a delicious, satisfying meal.
Notes
- Use low sodium chicken broth to control salt levels and preferred nutritional content.
- For a vegetarian version, substitute ground beef with plant-based meat or extra beans and use vegetable broth instead of chicken broth.
- Make sure to keep the heat low during simmering so that rice cooks evenly without burning at the bottom.
- If fresh spinach is unavailable, frozen spinach can be used, but drain excess water before adding.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Mexican-American
