Mexican Beef and Rice Skillet is a quick, easy, and flavor-packed one-pan meal perfect for busy weeknights. Made with ground beef, rice, tomatoes, and bold Mexican spices, this dish comes together in under 30 minutes and is sure to be a family favorite!
Why You’ll Love This Recipe
- One-pan meal – Minimal cleanup and easy preparation.
- Hearty and filling – Packed with protein, rice, and veggies.
- Full of flavor – Seasoned with bold Mexican spices.
- Customizable – Add your favorite toppings or extra veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or ground turkey for a leaner option)
- Onion (chopped)
- Garlic (minced)
- Uncooked white or brown rice
- Diced tomatoes (canned)
- Tomato sauce
- Beef broth (or chicken broth)
- Black beans (drained and rinsed)
- Corn (canned or frozen)
- Taco seasoning
- Cumin
- Chili powder
- Salt and pepper
- Shredded cheese (cheddar or Mexican blend)
- Fresh cilantro (for garnish)
Directions
- Cook the beef – In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Sauté the aromatics – Add chopped onion and garlic. Cook until softened.
- Add rice and seasoning – Stir in uncooked rice, taco seasoning, chili powder, cumin, salt, and pepper.
- Simmer the mixture – Add diced tomatoes, tomato sauce, beef broth, black beans, and corn. Stir well.
- Cover and cook – Bring to a simmer, cover, and cook on low for 20 minutes until the rice is tender.
- Add cheese and serve – Sprinkle shredded cheese over the top, cover for a few minutes to melt, then garnish with cilantro. Serve warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy version – Add diced jalapeños or extra chili powder.
- Low-carb option – Swap rice for cauliflower rice.
- Vegetarian option – Replace beef with extra beans or tofu.
- Creamy twist – Stir in a few spoonfuls of sour cream before serving.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months.
- Reheat: Warm on the stovetop with a splash of broth or microwave in short intervals.
FAQs
Can I use pre-cooked rice?
Yes! Reduce broth by half and add cooked rice in the last 5 minutes.
What’s the best cheese for this dish?
Cheddar, Monterey Jack, or a Mexican blend work best.
Can I make this in a slow cooker?
Yes! Brown the beef first, then cook everything on low for 4-5 hours.
How do I keep the rice from getting mushy?
Simmer on low and avoid stirring too often.
Can I use ground chicken instead of beef?
Absolutely! Ground turkey or chicken works well as a leaner alternative.
How do I make this dish extra saucy?
Add an extra ½ cup of tomato sauce or broth.
Can I add more vegetables?
Yes! Bell peppers, zucchini, or spinach make great additions.
What toppings go well with this skillet?
Try avocado, sour cream, salsa, or sliced green onions.
Can I make this dairy-free?
Yes! Skip the cheese or use a dairy-free alternative.
What can I serve with this dish?
It pairs well with tortillas, chips, or a side salad.
Conclusion
Mexican Beef and Rice Skillet is a flavorful, satisfying meal that’s easy to make and perfect for any night of the week. With simple ingredients and bold flavors, this dish is sure to become a go-to recipe in your household. Try it today and enjoy a delicious homemade meal in just one pan!
PrintMexican Beef and Rice Skillet
Mexican Beef and Rice Skillet is a quick, easy, and flavor-packed one-pan meal perfect for busy weeknights. Made with ground beef, rice, tomatoes, and bold Mexican spices, this dish comes together in under 30 minutes and is sure to be a family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil (if using lean beef)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (8 oz) can tomato sauce
- 1 ½ cups beef broth (or water)
- 1 (15 oz) can black beans or pinto beans, drained & rinsed
- 1 cup frozen corn (or canned, drained)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 cup shredded Mexican blend cheese
- 2 tbsp fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sliced avocado
- Sour cream or Greek yogurt
- Jalapeños
- Lime wedges
Instructions
1. Cook the Beef & Aromatics:
- Heat a large skillet over medium heat and add ground beef.
- Cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Stir in onion and garlic, cooking for another 2-3 minutes until softened.
2. Add Rice & Seasonings:
- Stir in rice, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
3. Simmer Until Rice is Tender:
- Pour in diced tomatoes, tomato sauce, and beef broth.
- Stir well, bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, or until rice is tender, stirring occasionally.
4. Add Beans & Corn:
- Stir in black beans and corn, then cook for another 5 minutes.
5. Melt Cheese & Serve:
- Sprinkle shredded cheese over the top and cover with a lid until melted.
- Garnish with cilantro and serve with optional toppings.
Notes
✔ Make It Spicy: Add chopped jalapeños or a dash of hot sauce.
✔ Low-Carb Version: Swap rice for cauliflower rice (reduce liquid).
✔ Storage: Keeps in the fridge for 4 days or freeze for up to 3 months.