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Mexican Beef and Rice Skillet Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This vibrant Mexican Beef and Rice Skillet is a quick, one-pan meal packed with seasoned ground beef, vegetables, beans, and cheese, all simmered to perfection. Combining bold taco flavors with hearty rice and beans, it offers a comforting yet wholesome dish perfect for busy weeknights.

Ingredients

Meat and Vegetables

  • 1 Tbsp olive oil
  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium onion, diced
  • 2 garlic cloves, minced

Seasoning and Flavorings

  • 4 Tbsp taco seasoning
  • ½ tsp fine sea salt (or to taste)
  • 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)

Additional Ingredients

  • 1 can black beans, drained and rinsed
  • 1 cup corn, rinsed (frozen or canned)
  • ¾ cup jasmine rice, rinsed and drained
  • 2 cups low-sodium chicken stock
  • 2 cups Mexican cheese (Colby jack, or equal parts mozzarella and cheddar)

Instructions

  1. Heat and Brown Beef: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add ground beef and sauté, breaking it apart with a spatula, until it’s no longer pink, about 3 minutes.
  2. Sauté Onions and Garlic: Add diced onion to the skillet and cook until softened, about 3-4 minutes. Then add minced garlic and cook for 30 seconds until fragrant.
  3. Add Seasoning: Sprinkle the taco seasoning over the beef mixture and stir well to combine all flavors evenly.
  4. Add Tomatoes and Vegetables: Incorporate Rotel diced tomatoes with green chilis (including juices), black beans, corn, and rinsed jasmine rice into the skillet. Stir thoroughly to combine.
  5. Add Stock and Simmer: Pour in 2 cups of low-sodium chicken stock and add salt. Bring the mixture to a light boil, then reduce heat to low, cover with a tight-fitting lid, and let simmer for 15 minutes or until the rice is fully cooked.
  6. Add Cheese and Rest: Remove the lid, sprinkle the Mexican cheese evenly over the mixture, cover again, and let it rest for 5 minutes to allow the cheese to melt thoroughly.
  7. Serve and Garnish: Garnish with fresh cilantro or your favorite taco toppings before serving for extra flavor and freshness.

Notes

  • Use low-sodium chicken stock to control salt levels in the dish.
  • To make this dish vegetarian, substitute ground beef with plant-based ground meat and use vegetable stock instead.
  • For extra heat, add chopped jalapeños or hot sauce to the skillet.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a crispier texture, after simmering, you can broil the topped cheese for 2-3 minutes until bubbly and golden.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

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