Mexican Beef and Rice Skillet
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.
- 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
Ingredients
1 pound lean ground beef
1 teaspoon oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
15 oz canned diced tomatoes
15 oz canned black beans, drained
15 oz frozen corn
4 oz diced green chilies
1 red bell pepper, chopped
1 tablespoon ground 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
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).
Find it online: https://allrecipesmade.com/mexican-beef-and-rice-skillet/
