One-Pot Chili-Lime Beef & Corn Skillet with Cilantro Rice (20-Minute Recipe)
This vibrant vegetarian skillet uses plant-based beef for a quick, zesty, and protein-packed meal. Baked together with corn and served over fragrant cilantro rice, it's a flavorful dinner ready in just 20 minutes.
- 12 oz plant-based ground beef
- 1 cup frozen corn kernels
- 2 cups cooked white rice
- 1 whole lime
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tbsp olive oil
- 0.25 cup fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat oven to 400°F. In a large ovenproof skillet, heat olive oil over medium-high heat. Add plant-based ground beef, breaking it up with a spatula, and cook for 2 minutes.
⏱️ 2 minutes 🌡️ 400°FAdd corn, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir well and cook for another 2 minutes.
⏱️ 2 minutesSqueeze juice from half the lime over the mixture, stir, then transfer skillet to oven. Bake for 8 minutes until sizzling and heated through.
⏱️ 8 minutes 🌡️ 400°FWhile skillet bakes, toss cooked rice with chopped cilantro and remaining lime juice.
⏱️ 2 minutesServe chili-lime beef and corn mixture over cilantro rice. Top with extra cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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