Instructions

• Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add the diced onion and sauté 3–4 minutes, until softened.
• Add the 1 pound ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6–7 minutes. Drain excess fat from the skillet if needed and return the skillet to the heat.
• If using the jalapeño, slice it and set aside a few slices for garnish (optional). Add the remaining sliced jalapeño to the skillet along with 1 teaspoon salt, 1 ½ teaspoons smoked paprika, 1 ½ teaspoons garlic granules, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and ½ teaspoon ground black pepper. Stir and cook about 1 minute, until the spices are fragrant.
• Add 1 cup long grain white rice, the drained and rinsed can of black beans, 1 cup corn kernels, the 14.5-ounce can of tomato sauce (or diced tomatoes with juices), and 1 cup chicken stock. Stir well to combine and scrape up any browned bits from the bottom of the skillet.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to the lowest setting, cover the skillet with a lid, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
• Remove the skillet from the heat. Sprinkle 1 ½ cups shredded Mexican cheese blend evenly over the top, cover, and let sit 5 minutes to allow the cheese to melt.
• Uncover and garnish with the reserved jalapeño slices (if any), chopped fresh cilantro, and pico de gallo. Serve with lime wedges.