Black Bean and Hamburger Skillet with Rice

This Tex-Mex-inspired black bean and hamburger skillet combines seasoned ground beef, tender rice, black beans, corn, and tomatoes in one pan. It makes a hearty, flexible weeknight meal, and the rice cooks right in the skillet so it picks up flavor from the beef and spices.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced (about 1 cup or 150 g)
1 medium red bell pepper, diced (about 1 cup or 150 g)
3 garlic cloves, finely chopped (about 9 g)
1 pound (454 g) ground beef, preferably 85% lean
1 teaspoon (5 g) fine salt, plus more to taste
1 teaspoon (2 g) ground cumin
1 teaspoon (3 g) chili powder
1/2 teaspoon (1 g) smoked paprika
1 cup (185 g) long-grain white rice, rinsed and drained
1 can (15 ounces or 425 g) black beans, drained and rinsed
1 can (14.5 ounces or 411 g) diced tomatoes, with their juices
1 3/4 cups (420 ml) low-sodium beef broth
1 cup (165 g) corn kernels, frozen or canned and drained
1 tablespoon (15 ml) fresh lime juice
1/4 cup (10 g) chopped fresh cilantro, optional
1/2 cup (56 g) shredded cheddar or Monterey Jack, optional for serving
1 lime, cut into wedges, optional for serving (about 60 g)

Instructions

Prepare the ingredients before heating the skillet: dice the onion and bell pepper, chop the garlic, rinse the rice in a fine-mesh strainer until the water runs mostly clear, and drain and rinse the beans. This takes about 15 minutes and helps the rice cook evenly by washing away excess surface starch.
Warm the olive oil in a large, deep skillet with a tight-fitting lid over medium heat. Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until softened but not browned. If the vegetables start sticking, lower the heat rather than adding a large amount of extra oil.
Add the ground beef, salt, cumin, chili powder, and smoked paprika. Break the meat into small crumbles with a sturdy spoon and cook for about 7 minutes, stirring often. Check a thick clump with a food thermometer; USDA FSIS guidance sets the safe minimum temperature for ground beef at 160°F (71°C). Drain excess fat if there is more than a tablespoon or two in the pan.
Stir in the garlic and cook for 1 minute, just until fragrant. Add the rinsed rice and stir for about 30 seconds so the grains are coated with the seasoned beef mixture. Pour in the broth and tomatoes with their juices, then stir in the black beans and corn. Scrape the bottom of the skillet to loosen any browned bits.
Raise the heat and bring the mixture to a gentle boil, which should take about 3 minutes. Stir once, then cover the skillet, reduce the heat to low, and simmer for 18 minutes. Keep the lid on: lifting it releases steam the rice needs, and a too-high simmer can scorch the rice before it softens.
After 18 minutes, check a few grains of rice. If they are still firm and the pan looks dry, add 2 tablespoons (30 ml) broth or water, cover, and cook for another 2 to 3 minutes. If there is a little liquid left but the rice is tender, turn off the heat and leave the lid on; the remaining steam will finish the rice.
Let the covered skillet stand off the heat for 5 minutes. Fluff the rice gently with a fork, fold in the lime juice and cilantro if using, and taste before adding more salt. Serve with shredded cheese and lime wedges, if desired.

Tips

Use the right pan. A 12-inch (30 cm) deep skillet or sauté pan with a close-fitting lid gives the rice enough room to cook in an even layer. If your pan is smaller, the mixture may be too deep; use a wide Dutch oven or cook in two batches instead of packing it tightly.
Keep the simmer gentle. Once covered, the liquid should barely bubble. High heat can make the bottom stick while the rice on top stays undercooked. If your stove runs hot, move the pan to a smaller burner and turn the heat down as low as it will go while maintaining a gentle simmer.
Choose a suitable rice. Long-grain white rice is the most reliable here. Brown rice needs considerably more liquid and a longer cooking time, so it cannot be swapped in cup-for-cup without changing the method. Avoid instant rice, which can turn soft during the covered simmer.
Adjust richness and salt thoughtfully. Lean beef leaves less fat to drain, while fattier beef may need draining after it browns. Low-sodium broth gives you better control over seasoning, especially because canned beans and tomatoes can already contain salt. Taste at the end, after adding lime.

Serving Suggestions

Serve the skillet straight from the pan while it is hot, with lime wedges for a fresh, tart finish. Shredded cheddar or Monterey Jack melts easily over each portion; chopped cilantro, sliced scallions, or diced avocado can add a cool, fresh contrast. For a crisp side, pair it with shredded lettuce, cabbage slaw, or a simple green salad.

If you want a more substantial spread, set out warm tortillas or tortilla chips and let everyone scoop up the beef, rice, and beans. A spoonful of sour cream or plain yogurt also works well against the cumin and chili powder. Keep toppings separate until serving so leftovers remain easy to store and reheat.

Variations

For a little more heat, add 1 finely chopped jalapeño (about 15 g) with the onion and bell pepper, or stir in a pinch of cayenne with the other spices. For a milder skillet, use mild chili powder and leave out the smoked paprika; the dish will still have a warm, savory flavor but less smoky depth.

Ground turkey can replace the beef in the same quantity, though it is leaner and may make the finished dish less rich. Cook ground turkey to 165°F (74°C), checked with a food thermometer, before adding the rice and liquid. You can also replace the corn with an equal amount of diced zucchini; add it with the beans so it softens without turning mushy.

For a cheesier finish, sprinkle the cheese over the skillet after the rice rests, cover for 2 minutes, and let the residual heat melt it. To make the meal dairy-free, simply omit the cheese. If you have cooked rice to use up, do not add it at the start: brown the beef and vegetables, simmer the beans, corn, tomatoes, and broth until hot, then fold in about 3 cups (450 g) cooked rice and heat thoroughly. That shortcut changes the texture and cooking time, so it is best treated as a separate leftover-rice variation rather than a direct swap in the main method.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to shallow, airtight containers so they cool promptly, and keep them refrigerated for 3 to 4 days. The rice may firm up as it chills, which is normal. Freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating when convenient.

For stovetop reheating, place a portion in a small pan with 1 to 2 tablespoons (15 to 30 ml) water or broth per cup of food. Cover and warm over low to medium-low heat, stirring once or twice, until steaming hot throughout. In a microwave, cover loosely and heat in short intervals, stirring midway so the center warms evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a larger portion. Add fresh toppings after reheating rather than storing them with the skillet.

Frequently Asked Questions

Can I make this recipe without rice?
You can leave out the rice, but the skillet will be much saucier because the rice normally absorbs much of the broth and tomato liquid. Reduce the broth to about 1/2 cup (120 ml), simmer the beef, beans, corn, and tomatoes uncovered until hot and slightly thickened, and serve the mixture over cooked rice, baked potatoes, or tortilla chips.

Can I use canned black beans without rinsing them?
It is better to drain and rinse them. Rinsing removes some of the canning liquid, which can be salty and starchy, and helps the finished skillet keep a cleaner flavor. If you cannot rinse them, drain them well and consider reducing the added salt until you taste the finished dish.

Why is my rice still hard after the simmer?
The lid may not have been tight, the heat may have been too low to maintain a simmer, or the pan may have lost too much liquid. Add 2 tablespoons (30 ml) broth or water, cover, and cook for another 2 to 3 minutes before checking again. Letting the pan rest covered also matters because the trapped steam continues to soften the grains.

Can I prepare the skillet ahead of time?
For the best rice texture, cook it close to serving. You can save time by dicing the vegetables, measuring the spices, rinsing the beans, and portioning the rice earlier in the day; cover and refrigerate the prepared vegetables and keep the dry ingredients separate. If you cook the full dish ahead, chill it promptly and reheat it thoroughly with a splash of broth.

Can I use brown rice or another kind of rice?
Brown rice takes longer to cook and generally needs more liquid than the long-grain white rice in this recipe, so a straight substitution is likely to leave the beef overcooked or the rice firm. A reliable alternative is to cook brown rice separately according to its package directions and serve the skillet mixture over it. Short-grain rice is stickier and will give the dish a softer, more cohesive texture.

How can I tell whether the ground beef is safely cooked?
Color alone is not a reliable temperature check. Before adding the rice and liquids, check the thickest clump of ground beef with a food thermometer and make sure it reaches 160°F (71°C), the USDA FSIS safe minimum for ground beef. Break larger clumps apart so the meat cooks evenly, and wash the thermometer probe after checking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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