Satisfy your hunger and spice up your mealtime routine with my Mexican Beef and Rice Skillet recipe! Packed with savory ground beef, aromatic spices, tender rice, and vibrant veggies, this one-pan wonder is a deliciously convenient way to enjoy the rich flavors of Mexican cuisine. Try making my Cottage Cheese Queso for a delicious and protein packed appetizer of side to this skillet.
For more one pan meals, I recommend trying my Chicken and Rice Bake, my Tuscan Chicken Thighs, or my Cilantro Lime Chicken and Rice recipes! Enjoy making my Buttered Garlic Rice if you are looking for a flavor packed rice recipe!
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Ingredients
- Onion
- Garlic
- Bell Pepper
- Ground Beef
- Taco Seasoning
- Tomato Paste
- Beef Broth
- Chunky Salsa
- Uncooked Rice
- Black Beans
- Corn Kernels (Canned or frozen)
- Shredded Cheese
- Fresh Cilantro (for garnish)
See recipe card for quantities.
How to make this skillet
Drizzle olive oil in a large skillet on medium-high heat. Cook the onion and red bell pepper for 5 minutes.
Add the ground beef and the minced garlic to the skillet. Cook until there is no more pink visible in the meat.
Add the taco seasoning, salsa, tomato paste, and beef broth to the skillet. Mix to combine.
Add the uncooked rice to the skillet and stir it in.
Add the black beans and the corn to the skillet and stir them in.
Place the lid on the skillet and turn the heat down to low. Let it simmer for 10-15 minutes to allow the rice to cook.
Remove the skillet from the heat once the rice is cooked. Stir in the grated cheese. Serve with chopped fresh cilantro and lime wedges.
Substitutions
- RICE: You need to use uncooked rice for this recipe so that it absorbs the beef broth as it cooks. The cooking time might vary depending on which kind of rice you use. I would recommend using a rice which can cook in 10-15 minutes.
- CHEESE: Use any kind of grated cheese to add to this skillet. Monterrey Jack, White cheddar, or Marble Cheese will all work for this.
- TACO SEASONING: If you do not have ready made taco seasoning, you can substitute it by adding to the recipe ½ teaspoon cumin, ½ teaspoon smoked paprika, and 1 teaspoon of chili powder.
Store any leftover Beef and Rice Skillet
Store any leftover Mexican Beef and Rice Skillet in airtight containers. Place in the refrigerator for 2-3 days. You can also freeze this dish for up to a month, as it makes a great dish to bring to work.
Recipe
Mexican Beef and Rice Skillet
Equipment
- 1 Large Skillet with a lid
Ingredients
- 1 tablespoon Olive Oil
- ½ large Red Onion finely chopped
- 1 large Bell Pepper finely diced
- 4 cloves Garlic minced
- 400 grams Ground Beef
- 1 cup Salsa
- 2 tablespoon Tomato Paste
- 2 teaspoon Taco Seasoning
- 2 tablespoon Pickled Jalapenos finely chopped
- 900 ml Beef Broth
- 1 cup Long Grain Rice
- 1 cup Corn Kernels canned or frozen
- 1 cup Canned Black Beans
- 1 cup Grated Cheddar Cheese
- ¼ cup Fresh Cilantro finely chopped
Instructions
- For this recipe, you need a large skillet which has a lid.
- With the skillet on medium-high heat, drizzle in the olive oil. Place the onions and bell pepper in the pan and cook until the onions are translucent.
- Add the garlic and ground beef to the pan and cook until the meat has browned.
- Add the taco seasoning, salsa, jalapenos, and tomato paste to the skillet and stir to combine.
- Pour in the beef broth and add the rice. Stir so that rice is well distributed in the skillet. Turn the heat down to low and place the lid on the skillet. Cook on simmer for 10 minutes or until the rice is cooked.
- Take the lid off the skillet and add in the corn, black beans and the grated cheese. Stir to combine until the cheese is melted.
- Sprinkle the dish with the fresh cilantro. Serve with sour cream and fresh lime wedges for a burst of freshness!
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