Santa Fe Skillet

The recipe Sunday was a Santa Fe skillet — chicken, black beans, corn, bell peppers, Rotel-style tomatoes, all simmered together with chili powder and cumin. Topped with avocado and lime.

The recipe is below.

Santa Fe Skillet

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
• 1 cup long-grain white rice, uncooked
• 1 1/2 cups chicken or beef broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Mexican blend cheese
• Fresh cilantro and sour cream, for serving

Instructions

1. Brown the meat. Heat olive oil in a large cast iron skillet or deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
2. Saute the vegetables. Add the diced onion and bell pepper to the skillet. Cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
3. Season and combine. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat and vegetables evenly.
4. Add the rice and liquids. Pour in the uncooked rice, diced tomatoes with chiles, black beans, corn, and broth. Stir everything together and bring to a boil.
5. Simmer until rice is cooked. Reduce heat to medium-low, cover the skillet, and cook for 18–20 minutes, stirring once halfway through, until the rice has absorbed the liquid and is tender.
6. Add the cheese. Sprinkle the shredded cheese evenly over the top. Cover for 2–3 minutes until melted.
7. Serve. Garnish with fresh cilantro and serve with sour cream on the side.

Nutrition (per serving)

Calories: 540 | Protein: 34g | Fat: 18g | Carbs: 58g | Fiber: 8g | Sodium: 870mg