Mexican Beef and Rice Skillet

The Mexican Beef and Rice Skillet is a one-pan, hearty, and flavorful meal that combines ground beef, rice, tomatoes, beans, and spices into a quick and satisfying dish. Perfect for busy weeknights, this recipe delivers all the vibrant flavors of Mexican cuisine without the need for multiple pots or long cooking times.

It’s a family-friendly, all-in-one meal with tender beef, perfectly cooked rice, and a medley of vegetables, all coated in a savory, slightly spicy sauce. This dish is not only delicious but also practical — minimal cleanup and maximum flavor.

Why I Love This Recipe

I love this recipe because it’s comfort food meets convenience. With a single skillet, you can make a meal that tastes like it took hours to prepare, yet it’s ready in under 45 minutes. The combination of seasoned ground beef, tomato sauce, and spices perfectly infuses the rice, creating a one-pan dish that’s warm, filling, and satisfying.

It’s also versatile and easily adjustable: add more vegetables, swap beef for turkey, or increase the spice for heat. Plus, leftovers reheat beautifully, making it ideal for meal prep.

Why It’s a Must-Try Dish

• Quick and easy: Ready in under 45 minutes with minimal cleanup.
• One-pan convenience: Perfect for busy weeknights.
• Flavor-packed: Spices, tomatoes, and beef create a savory, slightly smoky flavor.
• Customizable: Add beans, corn, bell peppers, or adjust spices.
• Family-approved: Loved by kids and adults alike.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4–6
• Calories: ~450 kcal per serving

Course and Cuisine

• Course: Main Dish / Skillet Meal
• Cuisine: Mexican / American

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup beef or chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Directions (Overview)

1. Sauté onions and garlic in a large skillet.
2. Brown ground beef and season with spices.
3. Add rice, tomatoes, and broth; bring to a simmer.
4. Stir in beans and corn; cook until rice is tender.
5. Top with cheese and allow to melt (optional).
6. Serve hot, garnished with cilantro and lime wedges.

Step-by-Step Preparation Method

Step 1: Sauté Onions and Garlic

1. Heat 1–2 tbsp oil in a large skillet over medium heat.
2. Add diced onions and sauté 3–4 minutes until translucent.
3. Add minced garlic and cook 30 seconds until fragrant.

Step 2: Brown the Beef

1. Add ground beef to the skillet.
2. Cook 5–7 minutes until browned, breaking it up with a spatula.
3. Drain excess fat if necessary.
4. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper.

Step 3: Add Rice and Liquids

1. Stir in rinsed rice, diced tomatoes (with juice), and broth.
2. Bring to a boil, then reduce heat to low.
3. Cover and simmer 15 minutes, stirring occasionally.

Step 4: Add Beans and Corn

1. Stir in black beans and corn.
2. Cover and cook an additional 5–7 minutes, or until rice is tender and liquid is absorbed.

Step 5: Add Cheese (Optional)

1. Sprinkle shredded cheddar cheese over the skillet.
2. Cover for 2–3 minutes until melted.

Step 6: Serve

• Garnish with fresh cilantro and lime wedges.
• Serve directly from the skillet for easy cleanup.

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How to Serve

• Serve as a main dish with optional sides like avocado slices, sour cream, or salsa.
• Can be eaten as-is for a hearty, one-pan meal.
• Great for family dinners, meal prep, or casual gatherings.

Recipe Tips

• Rinse rice: Prevents it from sticking or becoming mushy.
• Add liquid gradually: If rice isn’t fully cooked, add 1/4 cup more broth and simmer.
• Customize vegetables: Bell peppers, zucchini, or spinach work well.
• Adjust spice level: Add jalapeños or hot sauce for heat.
• Leftovers: Store in an airtight container in the fridge for up to 3 days.

Variations

1. Spicy Mexican Skillet: Add 1–2 chopped jalapeños or 1/2 tsp cayenne pepper.
2. Cheesy Fiesta Skillet: Mix in pepper jack cheese and top with sliced olives.
3. Turkey Version: Swap ground beef for lean ground turkey for a lighter option.
4. Vegetarian Version: Omit meat and increase beans and vegetables.
5. Slow Cooker Option: Brown beef and onions, then combine all ingredients in a slow cooker; cook on low 3–4 hours.

Freezing and Storage

To Store:

• Refrigerate in an airtight container for 3–4 days.

To Freeze:

• Freeze in a freezer-safe container for 2–3 months.
• Reheat on the stovetop over low heat, adding a splash of broth to loosen if needed.

Special Equipment Needed

Spatula or wooden spoon

Large skillet or sauté pan with lid

Cutting board and knife

Measuring cups and spoons

Conclusion

Mexican Beef and Rice Skillet is a hearty, flavorful, and easy one-pan meal that’s perfect for busy weeknights or casual family dinners. With seasoned ground beef, tender rice, beans, corn, and optional cheese, this dish delivers comfort, convenience, and deliciousness in every bite.

Packed with flavor, minimal cleanup, and versatile for many variations, this skillet recipe is a must-try for Mexican-inspired weeknight dinners.

Mexican Beef and Rice Skillet

The Mexican Beef and Rice Skillet is a one-pan, hearty, and flavorful meal that combines ground beef, rice, tomatoes, beans, and spices into a quick and satisfying dish. Perfect for busy weeknights, this recipe delivers all the vibrant flavors of Mexican cuisine without the need for multiple pots or long cooking times.

Author: Stella Parker Cuisine: Mexican Course: Dinner

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

• 1 lb ground beef (or ground turkey)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 can (14.5 oz)
• 1 cup beef or chicken broth
• 1 can (15 oz)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp chili powder
• 1 tsp cumin
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp oregano
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Step 1: Sauté Onions and Garlic : Heat 1–2 tbsp oil in a large skillet over medium heat. Add diced onions and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
2. Step 2: Brown the Beef : Add ground beef to the skillet. Cook 5–7 minutes until browned, breaking it up with a spatula. Drain excess fat if necessary. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
3. Step 3: Add Rice and Liquids : Stir in rinsed rice, diced tomatoes (with juice), and broth. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
4. Step 4: Add Beans and Corn : Stir in black beans and corn. Cover and cook an additional 5–7 minutes, or until rice is tender and liquid is absorbed.
5. Step 5: Add Cheese (Optional) : Sprinkle shredded cheddar cheese over the skillet. Cover for 2–3 minutes until melted.
6. Step 6: Serve : Garnish with fresh cilantro and lime wedges. Serve directly from the skillet for easy cleanup.

Keywords: Mexican Beef and Rice Skillet