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Mexican Beef and Rice Skillet Recipe

Mexican Beef and Rice Skillet

Steven
This satisfying, no-fuss dinner comes together in about 30 minutes entirely in one skillet, using simple pantry ingredients for bold, family-friendly Tex-Mex flavors with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 520 kcal

Equipment

  • 12-inch cast iron skillet or large non-stick skillet with lid - at least 12 inches wide; a lid is essential for steaming the rice
  • Wooden spoon or silicone spatula - for breaking up meat and stirring without scratching the skillet
  • Sharp chef's knife and cutting board - for prepping vegetables
  • Measuring cups and spoons
  • Can opener
  • Colander - for rinsing beans and draining corn
  • Ladle or large spoon - for serving

Ingredients
  

  • 1 lb ground beef - 450g, 80/20 blend recommended
  • 1 tablespoon olive oil - 15ml
  • 1 medium yellow onion - about 1 cup or 150g, diced
  • 1 green bell pepper - diced
  • 3 cloves garlic - minced
  • 2 tablespoons taco seasoning - 30ml (about 1 packet)
  • 1 tablespoon tomato paste - 15ml
  • 1 cup uncooked long-grain white rice - 190g
  • 1 can diced tomatoes with green chilis - 14.5 oz or 410g, undrained (such as Rotel)
  • 1 cup beef broth - 240ml
  • 1 cup chunky salsa - 240ml, mild or medium
  • 1 can black beans - 15 oz or 425g, rinsed and drained
  • 1 cup canned corn kernels - 165g, drained
  • 1 teaspoon chili powder - 5ml
  • 1 teaspoon ground cumin - 5ml
  • 1/2 teaspoon smoked paprika - 2.5ml
  • Salt and black pepper - to taste
  • 1 1/2 cups shredded Mexican blend cheese - 170g, or cheddar

Optional Toppings

  • sour cream - for serving
  • diced avocado - or guacamole, for serving
  • fresh cilantro - chopped, for serving
  • sliced jalapenos - for serving
  • pico de gallo - for serving
  • lime wedges - for serving
  • tortilla chips - for serving

Instructions
 

  • Prep all ingredients: dice onion and bell pepper, mince garlic, rinse and drain beans, drain corn, open cans, and measure spices before cooking begins.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add ground beef and cook, breaking apart, until browned and caramelized, 6-8 minutes. Drain excess fat if needed.
  • Reduce heat to medium. Add garlic and cook until fragrant, 30-60 seconds. Add bell pepper and cook 1-2 minutes until slightly softened. Stir in taco seasoning, chili powder, cumin, smoked paprika, and tomato paste, cooking 1 minute to deepen flavor.
  • Stir in uncooked rice to coat in the spiced beef mixture. Add undrained tomatoes, beef broth, salsa, black beans, and corn. Season with salt and pepper to taste, stirring well to combine.
  • Bring mixture to a gentle boil over medium-high heat. Reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18-22 minutes, until rice is tender and liquid is absorbed.
  • Remove from heat and sprinkle shredded cheese evenly over the top. Replace lid and let stand 2-3 minutes until cheese melts. Optionally broil 1-2 minutes for a golden, bubbly top.
  • Garnish with sour cream, avocado, cilantro, jalapenos, pico de gallo, lime wedges, and tortilla chips. Serve immediately while cheese is warm and melty.

Notes

  • Rice type: Do not use pre-cooked, instant, or short-grain rice—long-grain white rice holds its shape best and absorbs liquid perfectly without turning mushy.
  • Don't skip browning: Properly browning the beef and onions creates fond (browned bits) that adds deep savory flavor you can't get from just cooking until pink.
  • Lid is critical: A tight-fitting lid traps steam to cook the rice from above. Resist lifting it during simmering—each peek releases steam and extends cooking time.
  • Do not stir while simmering: Stirring releases starch from the rice and makes it gluey. Keep the lid on and let it cook undisturbed.
  • Make it spicier: Add a diced jalapeno with the onions, use hot salsa, or stir in 1 tablespoon of chopped chipotle peppers in adobo sauce with the tomato paste.
  • Make it milder: Use mild salsa, mild taco seasoning, and omit the smoked paprika. You can always add heat at the table with hot sauce.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat with a splash of broth to restore moisture.
  • Substitute protein: Swap ground beef for ground turkey or chicken—use chicken broth instead of beef broth to keep flavors cohesive.
  • Add greens: Stir in 2 cups of fresh spinach during the last 3 minutes of cooking for extra color and nutrients.
  • Creamy version: Once the rice is cooked, stir in 1/4 cup sour cream or Mexican crema off the heat for a richer finish.
Keyword cheesy rice skillet, ground beef skillet, one pan dinner, Tex-Mex recipe, weeknight dinner