Summer’s almost complete. Sweet corn and homegrown tomatoes will pepper our meals for a couple more weeks.
We look forward to many things about the fall season. However, back-to-school and long office hours mean rushed weeknight dinners with little time to cook or eat. But everyone’s hungry!
Time to employ a few tricks. First, the rice cooker; it can be set up to cook away while the rest of dinner gets pulled together. Using a variety of rice and grains keeps things interesting. A favorite combination is basmati rice (brown or white) mixed with red quinoa.
The second is a ginormous 12-inch nonstick skillet. A delicious dinner including meat, vegetables, and grains to serve four or six definitely fits in this skillet. Easy cleanup proves a bonus.
Third: Ground beef or turkey. These meats cook quickly and deliver big flavor. Especially when paired with nicely caramelized onions and zesty spices. The dish that follows uses red bell pepper for crunch with a bit of sweetness and poblano for a deep green flavor. Fresh garlic and mild chili powder form the backbone of the flavor along with a touch of cinnamon, cumin, and oregano. Crushed tomatoes add moisture, and canned black beans contribute lean protein and fiber.
Serve this one-pot skillet dinner with warmed flour tortillas or crusty bread. Reheat leftovers in the microwave oven and serve topped with a fried egg and tomato salsa.
Cheesy Beef and Black Bean Skillet Dinner
Makes 6 servings
Note: Two pouches (8 ounces each) cooked white or brown rice can be used here instead of homemade rice and quinoa.
