Mexican Beef and Rice Skillet: The Ultimate Flavor-packed One-pan Meal
There’s something comforting about a skillet dinner. It fills the kitchen with fragrant spices, brings bold flavor to the table, and asks for minimal cleanup. For anyone craving a meal that’s hearty, satisfying, and simple to whip up, a Mexican Beef and Rice Skillet checks all the boxes.
This balanced dish delivers lean protein, vibrant vegetables, warming spices, and tender rice in every bite. One pan handles it all. Whether you need a quick weeknight dinner or a crowd-pleasing meal with leftovers for tomorrow, this recipe makes life easier and tastier.
Why Mexican Beef and Rice Skillet Belongs in Your Dinner Rotation
Let’s be honest—weeknight meals benefit from simplicity. This skillet pulls together pantry staples like long-grain white rice, ground beef, and canned tomatoes, pairing them with classic Mexican seasonings. The best part? You only need one skillet from start to finish, which means less mess and more time to relax.
Benefits at a glance:
- Balanced Nutrition: Lean protein, whole grains, and plenty of vegetables.
- Bold Flavors: Chili powder, cumin, and smoky paprika create an authentic taste.
- Easy Customization: Adjust spice, vegetables, and toppings to suit your preferences.
- Quick Cleanup: One skillet means fewer dishes after dinner.
- Versatile Serving: Serve it as a main course, use leftovers as burrito filling, or spoon over tortilla chips for a quick nacho night.
Essential Ingredients for Mexican Beef and Rice Skillet
The ingredients list balances convenience with genuine flavor. Here’s what you’ll need for the base recipe:
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef | 1 pound | 90/10 or 85/15 works well for texture and taste |
| Olive oil | 1 tablespoon | For sautéing |
| Yellow onion | 1 medium | Diced; foundation for depth |
| Bell pepper | 1 large | Any color; diced—adds color and crunch |
| Garlic | 3 cloves | Minced for a flavorful punch |
| Chili powder | 2 teaspoons | Core Mexican flavor |
| Ground cumin | 1 teaspoon | Adds earthiness |
| Smoked paprika | 1 teaspoon | Sweet and smoky note |
| Long-grain white rice | 1 cup | Uncooked; absorbs sauce and flavor |
| Diced tomatoes | 1 (14.5-ounce) can | Include juice |
| Salsa | ½ cup | Use mild, medium, or hot to control the heat |
| Low-sodium beef broth | 2 cups | For cooking rice and carrying flavor |
| Black beans | 1 (15-ounce) can | Drained and rinsed |
| Frozen corn kernels | 1 cup | Sweetness and texture |
| Mexican cheese blend | 1 cup | Shredded; melts over top for a rich finish |
| Fresh cilantro | ¼ cup | Chopped; garnish for brightness |
You can swap in ground turkey to lighten things up further, or choose brown rice—just add more broth and extend the cook time.
Step-by-Step Instructions
1. Sauté Beef and Vegetables
Heat olive oil in a large, deep skillet over medium-high. Add ground beef, diced onion, and bell pepper. Use a wooden spoon to break up the beef and cook until the meat browns and the vegetables soften, about 6–8 minutes.
If your beef releases too much fat, drain the excess so the skillet mix isn’t greasy. Stir in minced garlic and cook for another minute, letting the aroma bloom.
2. Layer In Mexican Spices
Sprinkle in chili powder, cumin, and smoked paprika. Toss everything together, letting the spices toast lightly on the bottom of the pan. This quick step unlocks depth and fragrance.
3. Add Rice and Cooking Liquids
Stir in uncooked rice, canned tomatoes with juices, salsa, and the beef broth. Mixing these in well ensures every grain of rice catches flavor.
Raise the heat until the liquid begins to bubble, then reduce to low. Cover the skillet tightly with a lid. Let it simmer gently for 20–25 minutes, undisturbed, until the rice is plump and tender. Avoid lifting the lid during cooking—trapped steam is doing important work.
4. Fold in Beans and Corn
Once the rice is ready, stir in black beans and frozen corn. Cook uncovered for 3–5 minutes, just until the beans warm and the corn is heated through.
5. Finish with Cheese and Cilantro
Sprinkle the shredded Mexican cheese blend evenly across the skillet. Cover again for 2–3 minutes to let the cheese melt into an inviting, gooey topping.
Remove from heat. Sprinkle with fresh chopped cilantro right before serving—its bright bite balances the rich, cheesy base.
Serving Ideas and Customization Tips
Personalization takes this recipe to the next level:
- Spicy Variation: Add diced jalapeños or extra cayenne if you crave more heat.
- Vegetable Boost: Toss in chopped zucchini or spinach during the last 5 minutes for extra greens.
- Presentation: Scoop into bowls and add toppings like avocado slices, dollops of sour cream, salsa fresca, or quick-pickled onions.
- For a Crowd: Double the recipe in two pans; this dish is an easy crowd-pleaser.
- Leftover Magic: Use as a hearty filling for burritos, quesadillas, or stuffed peppers.
Example: For a simple burrito, spoon leftovers onto a warm tortilla, roll it up, and add a little hot sauce or chopped lettuce for crunch.
Tips for Foolproof Results
- Proper Skillet Size: Choose a 12-inch skillet or larger. This prevents overcrowding and allows the rice to cook evenly.
- Rice Choice: Stick to long-grain white rice for reliable tender results. Shorter grains can become sticky.
- Liquid Ratio: For every cup of rice, use about two cups of liquid (broth plus tomato juices and salsa).
- Patience: Don’t peek while the rice cooks. Frequent lifting of the lid releases steam, slowing the process and risking uneven cooking.
- Prevent Sticking: Give the skillet a quick stir before covering it for the simmer phase.
Storing and Reheating Leftovers
This skillet meal shines as a make-ahead dish. Here’s how to ensure leftovers stay fresh and delicious:
- To Store: Let cool completely, then transfer to an airtight container. Keep in the refrigerator for up to 4 days.
- To Freeze: Divide into meal-size portions in freezer-safe containers or bags. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat: For bigger portions, place in a skillet with a splash of broth and heat over medium until warmed through. Individual portions reheat in the microwave in 1–2 minutes.
Keep toppings and garnishes separate, adding fresh cilantro or avocado just before serving.
Frequently Asked Questions
Can I use brown rice?
Yes, but increase cooking liquid to 2½–3 cups and simmer for 35–40 minutes. Check for doneness before serving.
What if I want a vegetarian version?
Omit the beef and use extra beans, tofu, or plant-based crumbles. Swap in vegetable broth for beef broth.
Which cheese works best?
A blend of Monterey Jack and cheddar melts beautifully, but use any cheese you enjoy. Pepper Jack gives a flavor boost.
How spicy is this recipe?
Mild salsa and basic chili powder keep it family-friendly. Craving heat? Add chopped jalapeño or a pinch of cayenne along with spices.
With its bold seasonings, hearty base, and bright toppings, this Mexican Beef and Rice Skillet offers the comfort of home cooking with far less fuss. Prep is simple, the results are deeply satisfying, and cleanup is a breeze. Pour a glass of something refreshing, gather your favorite people, and serve up a skillet that’s packed with flavor, nutrition, and a hint of fiesta spirit.
Mexican Beef and Rice Skillet
This Mexican beef and rice skillet is a hearty, satisfying meal. Everyone loves it! It features ground beef, beans, corn, tomatoes, and cheese. It’s so full of flavor.
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 tablespoon chili powder
- 1 1/2 cups shredded Mexican blend cheese
- 2 cups low-sodium beef broth
- 1 onion, diced
- 1 cup salsa
- chopped fresh cilantro, for garnish
- 1 cup long-grain white rice, uncooked
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 pound lean ground beef
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, diced onion, and bell pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the vegetables are softened. (About 6–8 minutes.) Drain any excess grease if needed.
- Stir in the minced garlic, chili powder, cumin, and paprika. Cook for about 1 minute, stirring constantly until fragrant.
- Add the uncooked rice, diced tomatoes (with their juices), salsa, and beef broth to the skillet. Stir well to combine. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20–25 minutes. Or until the rice is tender and has absorbed most of the liquid.
- Remove the lid and stir in the black beans and frozen corn. Cook, uncovered, for an additional 3–5 minutes, or until the beans and corn are heated through.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the skillet. Cover again and let it sit for 2–3 minutes, or until the cheese is melted.
- Remove from the heat, sprinkle with fresh cilantro, and serve hot. Add any desired toppings like sour cream, avocado, or guacamole for extra flavor.