Beef and Bean Rice Skillet

Ingredients

• AmountIngredientEst. cost
• 350 g medium ground beef $6.65
• 250 g dry long-grain white rice $0.63
• 1 can (540 mL) kidney beans, drained and rinsed $1.50
• 1 can (540 mL) black beans, drained and rinsed $1.50
• 1 can (796 mL) diced tomatoes $2.00
• 1 medium onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1.5 tsp chili powder $0.08
• 1 tsp ground cumin $0.05
• 0.5 tsp smoked paprika $0.03
• 1 tbsp vegetable oil $0.06
• to taste salt and black pepper $0.05
• Recipe total$14.10

Instructions

1. 1 Cook the rice according to package directions. Set aside.
2. 2 Heat the oil in a large skillet or wide pot over medium-high heat.
3. 3 Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
4. 4 Add the garlic and cook for 30 seconds until fragrant.
5. 5 Add the ground beef. Break it up with a spoon and cook 6–8 minutes until no pink remains. Drain excess fat if needed.
6. 6 Stir in the chili powder, cumin, paprika, salt, and pepper.
7. 7 Pour in the diced tomatoes. Add the kidney beans and black beans. Stir to combine.
8. 8 Simmer uncovered over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.
9. 9 Add the cooked rice to the skillet and fold everything together. Heat through for 2–3 minutes.
10. 10 Taste and adjust salt. Serve hot.

Nutrition per Serving

Estimated values per serving.