Name: Mexican Beef and Rice Skillet
Cuisine: Latin
Ingredients: 1 Tbsp. extra-virgin olive oil; 1 large onion, chopped; 1 lb. ground beef; 1 c. white rice; 1 (15-oz.) can fire-roasted tomatoes; 1 (15-oz.) can black beans, rinsed and drained; 1 1/2 c. corn (fresh, frozen, or canned); 1 (4-oz.) can green chiles; 1 Tbsp. ground cumin; 1 Tbsp. chili powder; kosher salt; 2 c. low-sodium chicken broth; 1 1/2 c. shredded cheddar and Monterey jack; Fresh cilantro, for garnish

Instructions

In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.
Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.
Bring to a simmer, cover, and cook 20 minutes. (If at this point the water is absorbed before rice is cooked, add 2 more tablespoons water, recover, and simmer until rice is cooked through.)
Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.
Garnish with cilantro and serve.