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Mexican Beef and Rice Skillet

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Mexican Beef and Rice Skillet is a hearty one-pan dinner made with seasoned ground beef, tender rice, tomatoes, beans, and bold spices. It’s a comforting, family-friendly meal that’s quick to prepare and packed with flavor.

Ingredients

  • 1 lb ground beef
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup tomato sauce
  • 2 cups beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 tbsp fresh cilantro, chopped
  • Sliced avocado, sour cream, lime wedges, and jalapeño slices (optional for serving)

Instructions

  1. Heat a large skillet over medium heat. Add olive oil, diced onion, and bell pepper. Sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 30 seconds.
  2. Add ground beef, season with salt and black pepper, and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
  3. Stir in uncooked rice, chili powder, cumin, and paprika. Cook for 1–2 minutes to toast the rice and bloom the spices.
  4. Add diced tomatoes with juices, tomato sauce, and beef broth. Stir well to combine.
  5. Bring to a gentle simmer. Cover, reduce heat to low, and cook for 18–20 minutes until rice is tender and liquid is mostly absorbed.
  6. Stir in corn and black beans. Cook uncovered for 3–5 minutes until heated through.
  7. Sprinkle shredded cheese over the top, cover briefly, and allow cheese to melt.
  8. Remove from heat, garnish with chopped cilantro, and serve with desired toppings.

Notes

  • Substitute ground turkey or chicken for a leaner option.
  • Brown rice can be used but requires extra liquid and longer cooking time.
  • Add zucchini or diced tomatoes with green chilies for extra flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 2 months in airtight containers.

Nutrition

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