Ingredients
- 2 Tbsp. lime juice
- 1 tsp. chili powder
- 2 tsp. minced garlic, divided
- 1 lb. beef top round, thinly sliced
- 2 tsp. vegetable oil, divided
- ⅛ tsp. salt
- ¼ tsp. pepper
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1½ cups water
- 1 cup white rice
- 1 tsp. cumin
- 1 (14.5 oz.) can diced tomatoes with green chilies, undrained
- 1 (15 oz.) can black beans, rinsed and drained
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Instructions
- Combine lime juice, chili powder, and 1 teaspoon of garlic in a medium bowl. Toss with beef to coat.
- Heat 1 teaspoon of oil in large skillet over medium-high heat. Sauté beef until browned (3-4 minutes). Season with salt and pepper and set aside.
- Heat remaining 1 teaspoon of oil in same skillet. Add onion, bell pepper, and remaining 1 teaspoon of garlic and sauté until tender (2-3 minutes).
- Stir in water, rice, and cumin. Bring to a boil. Reduce heat, cover, and simmer until not quite tender (15 minutes). Add tomatoes to cooked rice, and cook until liquid is absorbed (3-5 minutes).
- Add beef and beans. Cook and stir until heated through (1-2 minutes). Serve hot.