One-Pot Spicy Southwestern Beef and Black Bean Rice

Prepare the vegetables by peeling and finely chopping 1 medium yellow onion, seeding and chopping 1 medium red bell pepper, and seeding and finely mincing 1 medium fresh jalapeño pepper.

Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add all 3 lbs of raw ground beef, seasoning it with 1 tsp salt and 1/2 tsp black pepper. Cook, breaking up the meat with a wooden spoon, until fully browned and cooked through, about 8 minutes.

Carefully drain any excess grease from the Dutch oven. Measure and remove exactly half of the cooked ground beef (approximately 1.5 lbs) from the pot. Place it in an airtight container, let it cool completely, and store it in the refrigerator to use for Day 3 dinner.

To the remaining 1.5 lbs of cooked beef in the Dutch oven, add the chopped yellow onion, chopped red bell pepper, and minced jalapeño pepper. Sauté over medium heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in 2 tbsp chili powder and 1 tbsp ground cumin. Cook for 1 minute, stirring constantly, to toast the spices and fully coat the beef and vegetables.

Add 1 cup uncooked long-grain white rice, 1 drained and rinsed 15 oz can of black beans, 1 undrained 10 oz can of diced tomatoes with green chilies, and 1.5 cups low-sodium beef broth. Stir thoroughly, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil.

Once boiling, cover the Dutch oven with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 15 minutes, or until the rice is tender and the liquid is fully absorbed.

Remove the pot from the heat. Let it stand, covered, for 5 minutes to steam. Remove the lid, squeeze the juice of 1 medium lime over the rice, and fluff gently with a fork. Season with the remaining 1/2 tsp salt to taste. Pack leftover portions into insulated thermoses for tomorrow's school lunch, or store in airtight containers to serve at room temperature.