Chessy Beef, Black Bean, and Rice Skillet

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1 pound lean ground beef

1 green bell pepper, seeded and chopped

2 garlic cloves, finely chopped or grated

2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/2 to 1 teaspoon ground cayenne pepper

Fine sea salt and freshly ground black pepper

1 cup long-grain rice

1/4 cup tomato paste

1 bay leaf

1 (15.5 ounce) can black beans, drained and rinsed

Zest and juice of 1 lime, plus lime wedges for serving

1 1/2 cup shredded swiss or mozzarella cheese

Sliced avocado, for serving

Fresh oregano, clianto, and/or watercress leaves, for serving

Directions

1. Preheat the oven to 425.

2. Heat the olive oil in a large oven-safe skillet over hight heat. When the oil shimmers, add the onion and beef. Cook, breaking up the meat with a wooden spoon, until the onion is soft and the meat is browned, 5 to 7 minutes. Add the bell pepper, garlic, oregano, cumin, allspice, and cayenne, and season with salt and pepper. Cook, stirring occasionally, until the bell pepper is soft, 5 minutes more. Push the mixture to one side of the skillet.

3. Add the rice to the open side of the skillet. Cook, stirring, until the rice is lightly toasted and golden, 1 to 2 minutes. Add the tomato paste and stir the beef and bell pepper back in. Cook until dark red, 1 minute more. Add 2 cups of water and the bay leaf. Bring to a boil, then reduce the heat to low. Cover and cook until most (but not all) of the liquid has been abdorbed, about 15 minutes.

4. Remove the skillet from the heat. Discard the bay leaf. Stir in the beans and the lime zest and juice. Sprinkle the cheese over the top. Bake until the cheese is melted and lightly browned, about 10 minutes.

5. Top as desired with avocado and herbs. Servce family style wiht lime wedges on the side.