You’ll love this Mexican Beef and Rice Skillet because it’s hearty, colorful, and packed with savory spices that everyone will enjoy. It’s a complete meal in one pan—no need to juggle multiple pots—and it comes together quickly on busy weeknights. With customizable add‑ins and bold flavors from spices and salsa, it’s both comforting and exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Ground beef • White or brown rice • Olive oil • Onion, diced • Bell pepper, diced • Garlic, minced • Chili powder • Ground cumin • Paprika • Salt • Black pepper • Diced tomatoes (canned) • Salsa • Beef broth or water • Corn kernels (fresh or frozen) • Black beans, drained and rinsed • Shredded cheddar or Mexican blend cheese • Fresh cilantro or green onions for garnish • Lime wedges (optional)
Directions
Heat a large skillet over medium heat and add a drizzle of olive oil.
Add diced onion and bell pepper; cook until softened, about 4–5 minutes. Stir in minced garlic and cook for another minute.
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if needed.
Stir in chili powder, ground cumin, paprika, salt, and pepper, coating the beef and vegetables evenly with spices.
Add uncooked rice to the skillet and stir to combine with the seasoned beef mixture.
Pour in diced tomatoes, salsa, and beef broth. Stir well. Bring the mixture to a simmer.
Cover the skillet with a lid, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 18–20 minutes (follow rice package suggestions if different).
In the last 5 minutes of cooking, stir in corn and black beans, then replace the lid and finish cooking.
Once the rice is cooked and liquid is absorbed, remove from heat. Sprinkle shredded cheese over the top and cover again until the cheese melts.
Garnish with fresh cilantro or green onions and serve with lime wedges if desired.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the skillet for extra heat. • Vegetarian Version: Substitute the ground beef with plant‑based crumbles or extra beans. • Cheesy Fiesta: Stir in pepper jack cheese instead of cheddar for a bolder flavor. • Mexican Street Corn Style: Add crema and a squeeze of lime with a sprinkle of cotija cheese at the end. • Rice Swap: Use cauliflower rice for a low‑carb version—adjust cook time accordingly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm individual portions in the microwave until heated through, or reheat the entire skillet over medium heat on the stovetop, adding a splash of broth or water if needed to loosen the mixture. For best texture, avoid prolonged reheating.
FAQs
What type of rice works best in this skillet?
Long‑grain white rice cooks quickly and yields a light texture, but you can use brown rice; just adjust the cooking time and extra liquid as needed.
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken are great lean alternatives and work well with the seasonings in this recipe.
Is this recipe gluten‑free?
This recipe is naturally gluten‑free if you use gluten‑free salsa and broth. Always check labels to be sure.
How can I make this dish less spicy?
Use mild salsa and reduce the chili powder to suit your spice preference.
Can I prepare this ahead of time?
You can prep ingredients like chopping vegetables and measuring spices ahead of time, but it’s best to cook rice and combine everything just before serving.
Can I freeze Mexican Beef and Rice Skillet?
Yes, allow the skillet to cool completely, then freeze in a freezer‑safe container for up to 2 months. Thaw in the refrigerator before reheating.
What toppings go well with this dish?
Fresh cilantro, green onions, sliced avocado, sour cream, and lime wedges all make excellent toppings.
Can I add other vegetables?
Absolutely—zucchini, spinach, or diced carrots can boost nutrition and add color to the dish.
How do I prevent the rice from sticking to the pan?
Be sure to use enough liquid and keep the heat low while the rice cooks. Stirring once or twice during cooking also helps.
Can this recipe be made in an oven‑safe dish?
Yes, you can cook it on the stovetop and then transfer to a preheated oven to finish if desired, especially if adding extra cheese on top.
Conclusion
Mexican Beef and Rice Skillet is a flavorful one‑pan dinner that’s easy to customize and quick to prepare. With its rich blend of spices, hearty beef, and wholesome rice, it’s perfect for family meals or weeknight dinners. Whether you stick to the classic version or try one of the variations, this dish brings delicious Mexican‑inspired comfort to your table with minimal fuss.
Mexican Beef and Rice Skillet is a flavorful one-pan meal made with seasoned ground beef, rice, beans, vegetables, and salsa. It’s a quick and hearty dinner that’s easy to make and packed with bold, Mexican-inspired flavors.
Ingredients
1 lb ground beef
1 cup white or brown rice (uncooked)
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 can (14.5 oz) diced tomatoes
1/2 cup salsa
2 cups beef broth or water
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar or Mexican blend cheese
Fresh cilantro or green onions for garnish
Lime wedges (optional)
Instructions
Heat a large skillet over medium heat and add olive oil.
Add diced onion and bell pepper; cook for 4–5 minutes until softened.
Stir in minced garlic and cook for 1 more minute.
Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if needed.
Stir in chili powder, cumin, paprika, salt, and black pepper.
Add uncooked rice and mix to combine with beef mixture.
Pour in diced tomatoes, salsa, and beef broth. Stir well and bring to a simmer.
Cover skillet with a lid, reduce heat to low, and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
In the last 5 minutes of cooking, stir in corn and black beans. Cover and finish cooking.
Once rice is cooked, remove from heat. Sprinkle shredded cheese on top and cover until melted.
Garnish with chopped cilantro or green onions and serve with lime wedges if desired.
Notes
Use mild or hot salsa depending on your spice preference.Substitute ground turkey or chicken for a leaner option.For a low-carb version, use cauliflower rice and adjust the cook time.Top with sour cream, avocado, or extra cheese for added richness.Use gluten-free salsa and broth to make this recipe gluten-free.
