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Mexican Beef and Rice Skillet

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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!

Ingredients

Scale
  • 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.

Find it online: https://ukfinda.com/mexican-beef-and-rice-skillet/