Can I use regular rice instead of instant?

Yes, but cook it separately and mix it in at the end. Or add more broth and increase the simmer time.

What cheese works best for topping?

A shredded Mexican blend, Monterey Jack, or cheddar work beautifully.

Stored in an airtight container, it lasts 3–4 days.

Absolutely. Just leave the cheese off and freeze the cooled skillet contents in a zip-top bag.

It’s flavorful but mild. You can control the heat by adjusting the green chiles or adding fresh hot peppers.

Scale

1 tablespoon olive oil

1/2 onion, diced

2 cloves garlic, minced

1 lb ground beef (85% lean)

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon ground cumin

1 tablespoon chili powder

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup canned black beans, drained

1/2 cup corn kernels (fresh or frozen)

1/2 cup diced tomatoes (or canned)

3/4 cup quick-cooking rice (white or brown)

1.5 cups beef broth

1/2 cup shredded cheddar or Mexican blend cheese

Fresh cilantro, for garnish

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