Cooking the Wild Rice
In a saucepan, combine 1 cup uncooked wild rice blend with 2½ cups chicken or beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40–45 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Cooking the Beef and Vegetables
In a large skillet or pot over medium heat, melt 2 tablespoons olive oil or butter. Add 1 lb ground beef (90/10) and cook for about 5–7 minutes, breaking it apart as it browns. Once mostly cooked, add 1 large diced onion, 1 diced red bell pepper, and 1 diced green bell pepper, cooking for another 4–5 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.
Seasoning the Mixture
Add 1 teaspoon smoked paprika, 1 tablespoon Cajun seasoning, ½ teaspoon dried thyme, ½ teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons hot sauce (or to taste). Stir well to evenly coat the beef and vegetables with the spices.
Building the Dish
Stir in 1 can (14.5 oz) diced tomatoes with juices and 1 can (15 oz) black beans (drained and rinsed). Let the mixture simmer for about 5–7 minutes to allow the flavors to meld.
Combining with Rice
Add the cooked wild rice to the skillet and stir until everything is well combined and heated through.
Finishing and Serving
Remove from heat and stir in 2–3 thinly sliced green onions and 2 tablespoons chopped parsley (optional). Top with 1½ cups shredded cheddar cheese (or a mix of cheddar and pepper jack), allowing it to melt slightly. Serve hot for a hearty, flavorful meal.
