Step 1: Brown the meat

In a large 12-inch skillet, cook your ground beef and diced onion over medium heat. Use a wooden spoon to break up the meat as it browns, ensuring it cooks evenly until no pink remains. If there is excess grease in the pan, drain it carefully before proceeding to the next step.

Step 2: Simmer the rice

Stir in the canned tomatoes, beef broth, rice, beef bouillon, Worcestershire sauce, and garlic powder. Bring the mixture to a gentle boil for one minute. Reduce the heat to low, cover with a lid, and let it simmer for about 10 minutes until the rice is tender.

Step 3: Combine and serve

Remove the lid and stir in the corn and kidney beans. Continue to simmer for 2 additional minutes until everything is warmed through. Taste the dish and season with salt and pepper to your preference before serving immediately.

Pro Tips

• Always rinse your rice under cold water before cooking to remove excess starch and prevent it from becoming gummy.
• Keep the lid on while the rice simmers; opening it too often releases the steam needed for fluffy rice.
• If the skillet looks dry before the rice is fully cooked, add a splash of extra beef broth or water.
• Let the dish sit for 2–3 minutes off the heat before serving; this allows the flavors to meld and the sauce to thicken slightly.