Ingredients:

  • 1 tbsp neutral oil
  • 0.5 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 lb leftover taco meat (ground beef)
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups beef broth
  • 0.5 cup chunky salsa
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 cup shredded Mexican blend cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Add the minced garlic and dry long-grain white rice. Toast the rice for 2 minutes, stirring constantly, until the grains are opaque and fragrant.
  3. Stir in the leftover taco meat, black beans, corn, cumin, and smoked paprika.
  4. Pour in the beef broth and salsa. Stir well, scraping the bottom of the pan to release any browned bits.
  5. Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
  6. Remove from heat. Stir in the lime juice, then sprinkle the shredded cheese and cilantro over the top. Cover for 2 minutes to allow the cheese to melt before serving.