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Healthy Beef & Rice Burrito Skillet - One-Pan Weeknight Hero

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef (90% or leaner)
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain brown rice (or white rice; see notes in Instructions)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 2 cups low-sodium beef or chicken broth (plus more as needed)
  • 2 tablespoons tomato paste
  • 2–3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 lime, cut into wedges
  • Optional toppings: chopped cilantro, diced avocado, shredded lettuce, pico de gallo, plain Greek yogurt or light sour cream, shredded cheese, sliced jalapeño

Method
 

  1. Warm the pan: Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper. Cook 3–4 minutes until slightly softened, stirring occasionally.
  2. Brown the beef: Add the ground beef. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Stir in the garlic during the last minute. Drain excess fat if needed.
  3. Season it well: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30 seconds to toast the spices and deepen the flavor.
  4. Add base ingredients: Stir in the rice, tomato paste, diced tomatoes with their juices, black beans, corn, and broth. Mix until the tomato paste dissolves and everything is evenly combined.
  5. Simmer to cook the rice: Bring to a gentle boil, then reduce heat to low, cover, and simmer. For brown rice, cook about 35–40 minutes. For white rice, cook 18–20 minutes. Stir once or twice to prevent sticking, and add a splash more broth if the pan looks dry before the rice is tender.
  6. Finish and brighten: When the rice is tender and most liquid is absorbed, remove from heat. Squeeze in juice from half a lime and adjust seasoning with salt and pepper. Let it rest, covered, 5 minutes to set.
  7. Top and serve: Fluff gently, then add your favorite toppings. Serve with extra lime wedges for a fresh pop.