Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup long-grain white rice, uncooked
  • 2 cups low sodium beef broth
  • 1 can (14.5oz) diced tomatoes, undrained

Instructions:

  1. Heat the olive oil in your 12 inch skillet over medium high heat. Add the ground beef in a flat layer. Leave it undisturbed for 3-4 minutes until you see a deep mahogany crust forming on the bottom. Note: Stirring too early steams the meat instead of searing it.
  2. Lower the heat to medium. Break the beef into crumbles and stir in the diced onion and minced garlic. Sauté for 3-5 minutes until the onions are translucent and the garlic smells fragrant.
  3. Push the meat mixture to the edges of the pan. Add the uncooked rice and the spice blend (chili powder, cumin, paprika, salt, and pepper) to the center. Stir for 2 minutes until the rice is lightly golden. Note: Toasting the spices removes the raw powder taste.
  4. Pour in the beef broth and diced tomatoes. Stir well, using your spoon to scrape up all those browned bits from the bottom. Listen for the sizzle as the liquid hits the pan.
  5. Bring the mixture to a boil. Once it's bubbling, reduce the heat to low.
  6. Cover with a tight lid and simmer for 15-18 minutes. Wait until the liquid is fully absorbed and the rice is tender.
  7. Turn off the heat. Let it sit, covered, for 5 minutes. This lets the moisture redistribute so the rice isn't sticky.
  8. Stir in the thawed frozen corn right at the end. The residual heat will warm the corn through without making it mushy.