SERVES 4 • 45 MIN

1 tbsp. extra-virgin olive oil 

1 large yellow onion, chopped

1 lb. ground beef 

1 c. white rice

1 (15-oz.) can black beans, drained, rinsed

1 (15-oz.) can fire-roasted tomatoes

1½ c. fresh, frozen, or canned corn 

1 (4-oz.) can green chiles 

1 tbsp. chili powder

1 tbsp. ground cumin

Kosher salt

2 c. low-sodium chicken broth

6 oz. cheddar and Monterey Jack, shredded (about 1½ c.) 

Fresh cilantro leaves, for serving 

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until fragrant, about 3 minutes. Add beef and cook, breaking up with a spoon, until no longer pink, about 7 minutes. Drain fat. 

2. Move beef to one side of skillet and add rice to other side. Cook, stirring but keeping rice and beef separate, until slightly toasted, about 5 minutes. Add beans, tomatoes, corn, chiles, chili powder, and cumin; season with salt. Stir to combine, then pour in broth. Bring to a simmer, cover, and cook, stirring occasionally, until liquid is slightly reduced, rice is tender, and flavors have melded, about 20 minutes. 

3. Top with cheddar and Monterey Jack. Cover skillet and continue to cook until cheese is melted, 2 to 3 minutes. 

4. Top with cilantro and serve in skillet.

https://www.delish.com/cooking/recipe-ideas/a47561/mexican-beef-n-rice-skillet-recipe/