Craving a one-pan wonder that’ll make your tastebuds dance? This Mexican beef and rice skillet is about to become your new weeknight hero.
I’ve perfected this recipe after countless kitchen experiments. And trust me, it’s a game-changer!
You’ll love its bold flavors, how quickly it comes together, and its minimal cleanup.
Grab your skillet, and turn dinner into a fiesta that’ll have everyone asking for more!
Why You’ll Love This Mexican Beef and Rice Skillet
One-Pan Wonder: This recipe requires only a single skillet. It delivers a complete meal with protein, rice, and veggies. But also offers quick and hassle-free cleanup.
Quick & Easy: Ready in just 35 minutes, this skillet meal is perfect for busy weeknights. It’s completely satisfying and doesn’t require hours in the kitchen.
Supremely Cheesy: The melted Mexican blend cheese on top adds a rich, comforting layer to the dish. It’s practically irresistible for cheese lovers.
Ingredients
- Lean Ground Beef: I like a 90/10 ratio of lean/fat, but 85/15 also works well. Both keep the dish protein-heavy without being overly greasy.
- Onion, Bell Pepper, & Garlic: The aromatic trio creates a flavorful foundation. They also add texture and plenty of savory, umami notes.
- Spices: Use a blend of chili powder, cumin, and paprika for an authentic Mexican flavor.
- Long-Grain White Rice: The grain that makes this a “complete” meal. It soaks up all the flavors of the dish, making it soft, creamy, and extremely flavorful.
- Diced Tomatoes: For a touch of acidity and natural sweetness. Their juice also contributes to the sauce and helps cook the rice.
- Salsa: Another key ingredient for “authentic Mexican flavor.” Use mild, medium, or hot to suit your heat preference.
- Low-Sodium Beef Broth: Cooking the rice in broth instead of water makes it taste so much better. Using a low-sodium variety helps keep it healthy.
- Black Beans & Corn: The beans add protein and fiber. The corn adds color, sweetness, and texture. Use frozen corn kernels for the best results.
- Shredded Mexican Cheese Blend: For an irresistibly melty topping.
- Chopped Fresh Cilantro: Adds a bright, fresh finishing touch to the skillet meal.
How to Make Mexican Beef and Rice Skillet
This easy skillet meal comes together in just a handful of steps:
1. Cook the beef and veggies. Saute the beef, onion, and bell pepper in olive oil over medium-high heat. (Approximately 6 to 8 minutes.) Drain excess grease if needed.
2. Season. Stir in the minced garlic, chili powder, cumin, and paprika. Cook, stirring constantly, for another minute or until fragrant.
3. Add rice and liquids. Stir in the uncooked rice, diced tomatoes, salsa, and broth. Stir well, and increase the heat. Once the mixture is boiling, reduce the heat to low and cover. Simmer for 20 to 25 minutes until the rice is tender.
4. Add the beans and corn. Stir in the black beans and frozen corn and cook uncovered for another 3 to 5 minutes.
5. Make it cheesy. Sprinkle the cheese blend evenly on top and recover the skillet. Let it sit until the cheese melts. (Approximately 2 to 3 minutes.)
6. Garnish and serve. Remove the skillet from the heat and garnish with fresh cilantro. Serve hot with any desired toppings, and enjoy!
Tips for the Best Mexican Beef and Rice Skillet
Remember these tips when making this skillet meal:
- Go big. One-pan meals are easy and convenient. However, they’ll only work properly if you use a large enough skillet. Select one that can hold all the meat, rice, and veggies without overflowing.
- Get the right ingredients. Be sure to get lean ground beef to minimize excess grease. Also, stick to long-grain white rice if possible. (It cooks more consistently than other varieties.) If using brown rice, adjust the broth and cooking time accordingly.
- Don’t overdo the liquids! Typically, one cup of rice requires approximately 2 cups of liquid to cook properly. Keep that in mind when adding the broth, tomatoes, and salsa.
- Keep the lid closed! While the rice is cooking, let it simmer undisturbed. (i.e., Don’t raise the lid or stir.) Keep the heat low to avoid sticking.
- Go wild with toppings. Things like diced avocado, sour cream, guacamole, fresh cilantro, lime wedges, etc. That way, everyone can customize the recipe to suit their tastes.
- Get creative! Substitute ground turkey for a leaner recipe. Or add diced jalapenos or a dash of cayenne for extra spice. You can even use the skillet meal as a filling for tacos, burritos, or rice bowls!
How to Store
This tasty meal stores and freezes perfectly, making it excellent for meal-prepping.
To Store: Let the beef and rice skillet meal cool completely. Then, refrigerate it in an air-tight container for up to 4 days. (Store garnishes separately.)
To Freeze: Transfer the cooled leftovers to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: If you have a large amount of leftovers, add a splash of broth and reheat them over medium heat. For individual portions, microwave for 1 to 2 minutes until warm.
Mexican Beef and Rice Skillet
6
servings10
minutes35
minutes500
kcalThis Mexican beef and rice skillet is a hearty, satisfying meal everyone loves! With ground beef, beans, corn, tomatoes, and cheese, it’s so full of flavor.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 cup long-grain white rice, uncooked
1 (14.5-ounce) can diced tomatoes, undrained
1 cup salsa
2 cups low-sodium beef broth
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 1/2 cups shredded Mexican blend cheese
chopped fresh cilantro, for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, diced onion, and bell pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the vegetables are softened. (About 6–8 minutes.) Drain any excess grease if needed.
- Stir in the minced garlic, chili powder, cumin, and paprika. Cook for about 1 minute, stirring constantly until fragrant.
- Add the uncooked rice, diced tomatoes (with their juices), salsa, and beef broth to the skillet. Stir well to combine. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20–25 minutes. Or until the rice is tender and has absorbed most of the liquid.
- Remove the lid and stir in the black beans and frozen corn. Cook, uncovered, for an additional 3–5 minutes, or until the beans and corn are heated through.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the skillet. Cover again and let it sit for 2–3 minutes, or until the cheese is melted.
- Remove from the heat, sprinkle with fresh cilantro, and serve hot. Add any desired toppings like sour cream, avocado, or guacamole for extra flavor.
Notes
- Select a skillet large enough to hold everything by the end of the recipe.
- Use lean (85/15 or higher) ground beef and long-grain white rice for best results.
- Keep the liquid:rice ratio balanced. (2 cups:1 cup)
- Don’t raise the lid while the rice is simmering.
