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.
- 1 large red onion
- 2 tablespoons olive oil
- 1 medium-size red bell pepper, cored, diced
- 1 medium-size poblano pepper or green bell pepper, cored, diced
- 1 pound ground beef (85/15) or turkey
- 4 cloves garlic, finely chopped
- 2 tablespoons mild chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 2 cups diced fresh ripe tomatoes or 1 can (14 ounces) crushed tomatoes
- 1 can (15.5 ounces) black beans, drained, rinsed
- 1 cup fresh or thawed frozen corn kernels
- 3 cups cooked rice and quinoa, see recipe
- 2 or 3 green onions, trimmed, thinly sliced
- 2 cups (8 ounces) shredded white cheddar or gouda cheese or a combination
- Chopped fresh cilantro, green onion tops, or parsley
- Red pepper hot sauce or sliced pickle jalapenos, for serving
Cut onion in half and cut each half into 1/4-inch wide wedges. Heat oil in a large (12-inch) nonstick skillet over medium heat until hot. Add onion and cook and stir until very golden, about 10 minutes.
Stir in red pepper and poblano. Cook and stir until softened, about 5 minutes. Stir in beef and cook over medium heat until beef is no longer pink, about 10 minutes. Break up meat clumps with a wooden spoon into small pieces.
Stir in garlic, chili powder, salt, cumin, cinnamon, and oregano. Cook and stir 2 minutes. Stir in tomatoes, beans, and corn kernels. Simmer, stirring often, 2 or 3 minutes. Stir in rice and green onions; mix well. Cook until rice is hot, about 3 minutes. Smooth into an even layer.
Sprinkle cheese evenly over the top. Cover pan with lid (or a baking sheet) and cook over medium-low heat until cheese melts, about 5 minutes. Serve garnished with chopped fresh herbs. Pass hot sauce.
Cooked Basmati Rice and Quinoa
Makes 6 cups
- 1 1/2 cups basmati rice
- 2/3 cup red quinoa, well rinsed, drained
- 2 2/3 cups chicken broth or water
Put rice and rinsed quinoa in rice cooker. Add broth or water. Cook according to manufacturer’s directions. When done, spread rice out onto a large baking sheet. Cool completely. Spoon into containers, cover and refrigerate up to several days.
