Cowboy Beef and Rice Skillet

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 1/2 cups chicken broth
• 1 cup long-grain rice, uncooked
• 14 1/2 ounces diced tomatoes, fire-roasted
• 10 3/4 ounces Rotel tomatoes
• 15 ounces black beans, canned, rinsed, and drained
• 14 1/2 ounces canned corn, drained
• 2 cups Mexican cheese, shredded

Optional Toppings:

• Sliced avocado
• Cilantro
• Sour cream
• Pickled jalapeños

Instructions:

1. Brown the Beef: Cook the ground beef in a large skillet over medium heat until browned. Drain off any excess grease.
2. Sauté the Vegetables: Add olive oil, onion, and garlic to the skillet and cook until softened.
3. Add Spices and Liquids: Stir in chili powder, cumin, smoked paprika, and salt. Pour in chicken broth, rice, diced tomatoes, Rotel, black beans, and corn. Bring to a boil.
4. Simmer and Bake: Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
5. Add Cheese: Stir in half of the cheese, then top with the remaining cheese. Cover and let sit for 5 minutes to melt the cheese.

Serve hot with your favorite toppings.