Beef and Bean Rice Skillet
A filling one-pan rice and beef skillet with two kinds of beans. Reheats well and gets better the next day.
Cook the rice according to package directions. Set aside.
Heat the oil in a large skillet or wide pot over medium-high heat.
Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the ground beef. Break it up with a spoon and cook 6–8 minutes until no pink remains. Drain excess fat if needed.
Stir in the chili powder, cumin, paprika, salt, and pepper.
Pour in the diced tomatoes. Add the kidney beans and black beans. Stir to combine.
Simmer uncovered over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the cooked rice to the skillet and fold everything together. Heat through for 2–3 minutes.
Taste and adjust salt. Serve hot.
Ground beef in Ontario runs about $18/kg for medium (regular) in 2026. Buy in larger packages when on sale and freeze in portions.
- Use whichever canned beans are cheapest that week — pinto, romano, or chickpeas all work here.
- A 796 mL can of crushed tomatoes can substitute for diced tomatoes for a smoother texture.
- This dish scales well. Double the recipe and refrigerate portions for up to 4 days.
- Rice can be swapped for frozen corn, extra beans, or left out entirely for a lower-carb version.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients in this recipe are naturally gluten-free. If using a spice blend instead of individual spices, check the label for wheat-based fillers or anti-caking agents.