Why You’ll Love This Recipe

I like this recipe because it’s simple, customizable, and doesn’t require a pile of dishes. The beef, rice, and veggies come together with just the right amount of spice, and the cheese on top finishes it off perfectly. I can serve it with tortillas, on top of lettuce, or just enjoy it by the spoonful. It’s a full meal in one pan, which makes my life so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef
1 teaspoon oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked white rice
1 red bell pepper, diced
15 ounces diced tomatoes (with juices)
15 ounces black beans, drained and rinsed
15 ounces frozen corn
4 ounces diced green chilies
1 tablespoon cumin
1½ teaspoons chili powder
2 teaspoons coarse kosher salt or sea salt
1 teaspoon cracked black pepper
2 cups beef broth
2 cups grated cheddar cheese

Directions

I start by heating the oil in a large skillet over medium heat. I add the ground beef and cook it until browned, breaking it up with a spatula.
Once the beef is browned, I stir in the chopped onion and cook for 2–3 minutes until it starts to soften. Then I add the garlic and stir for about 30 seconds.
I add the rice to the skillet and cook it for a few minutes to toast it lightly, stirring often.
I stir in the red bell pepper, black beans, corn, and green chilies.
I pour in the diced tomatoes and season the mixture with cumin, chili powder, salt, and pepper. I stir everything to combine well.
I add the beef broth, bring the mixture to a boil, then reduce the heat to low. I cover the skillet and simmer for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Once the rice is cooked, I sprinkle the cheddar cheese on top, cover the skillet again, and let it sit for a few minutes until the cheese melts.
I serve it hot with my favorite toppings like sour cream, avocado, pico de gallo, or chopped tomatoes.

Servings and timing

This recipe makes about 8 servings.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

Sometimes I use ground turkey or shredded chicken instead of beef. For a spicy version, I stir in a diced jalapeño or a few dashes of hot sauce. I’ve also added chopped spinach or zucchini to sneak in more veggies. If I want it extra cheesy, I mix in a little cheese before topping it off. This dish is super flexible and easy to make your own.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave it or warm it on the stove with a splash of broth or water to loosen it up. It also freezes well—I just let it cool completely before transferring to a freezer-safe container. The texture of the rice softens slightly when thawed, but the flavor still holds up.

FAQs

Can I use brown rice instead of white?

Yes, but brown rice takes longer to cook and may need more broth. I usually simmer it for 35–40 minutes and check the texture as I go.

What can I serve with this skillet?

I like serving it with tortillas, chips, or as a filling for burritos. It also works well over lettuce as a taco salad.

Can I make it vegetarian?

Definitely. I just leave out the meat and add more beans, or use a plant-based ground meat substitute.

Does this work as a freezer meal?

Yes. I freeze portions in individual containers for easy lunches or dinners. Just reheat in the microwave or on the stove.

Can I add more spice?

Absolutely. I often add cayenne pepper, chipotle powder, or diced jalapeños if I want to crank up the heat.

Conclusion

This Mexican Beef and Rice Skillet is one of my go-to recipes when I need something filling, flavorful, and easy. It’s all cooked in one pan, comes together fast, and is packed with everything I love—spiced beef, veggies, rice, and melty cheese. Whether I’m feeding my family or prepping meals ahead of time, this recipe always delivers.

Mexican Beef and Rice Skillet

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An easy one-pot dinner packed with bold flavors, this Mexican beef and rice skillet is a perfect weeknight meal that’s hearty, cheesy, and ready in under 40 minutes.

Author: Sarah
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Main Course, Skillet Dinner
Method: Stovetop, One-Pot
Cuisine: Mexican-Inspired, American

Instructions

Brown the beef: In a large skillet over medium heat, add oil and cook ground beef until lightly browned.

Add aromatics: Add chopped onion and cook for 1–2 minutes until softened. Stir in minced garlic and cook briefly until fragrant.

Toast the rice: Add uncooked rice to the skillet. Stir and cook for 2–3 minutes.

Add vegetables: Stir in chopped red bell pepper. Cook for another 1–2 minutes.

Combine the main ingredients: Add black beans, corn, green chilies, and diced tomatoes.

Add seasonings: Stir in cumin, chili powder, salt, and pepper.

Add broth and cook: Pour in beef broth. Cover the skillet, bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender and liquid is mostly absorbed.

Melt cheese: Sprinkle cheese over the top, cover, and let sit for a few minutes until the cheese is melted and gooey.

Serve hot with your choice of toppings like sour cream, avocado, salsa, or tortillas.

Notes

Make it spicy: Add jalapeños, hot sauce, or use spicy salsa in place of diced tomatoes.

Rice Tip: Use long-grain white rice for best results. Brown rice will require a longer cooking time and more liquid.

Leftovers: Store in an airtight container in the fridge for 3–4 days. Freeze for up to 2 months (note: rice texture may change).