Nothing beats a dish that brings people together and leaves little mess behind. If you’re after a weeknight dinner that’s bold yet comforting, this Mexican Beef and Rice Skillet fits the bill. It’s a balanced meal cooked in a single pan. The recipe blends savory ground beef, tender rice, and colorful vegetables with authentic spices—a celebration of flavor that’s both practical and deeply satisfying.
Why This Dish Stands Out
You get everything you need in one skillet—protein, whole grains, vegetables, and irresistible melted cheese. The result? Classic Mexican-inspired flavors, minimal cleanup, and a dinner that easily adapts to your taste or pantry. This meal comes together in just over half an hour, making it ideal for busy cooks. Let’s break down what makes this dish a go-to option for weeknights, gatherings, and meal prep.
The Advantages
- Single Pan, Full Meal: No juggling pots or pans. Everything simmers together, making the rice exceptionally flavorful while saving time on dishes.
- Fast and Flexible: Start to finish, you’ll need just 35 minutes. Adjust seasonings, proteins, or veggies to what you have on hand.
- Family Friendly: Mild spices appeal to most palates, and you can dial up the heat with toppings or extra salsa. Leftovers reheat beautifully for lunch the next day.
Ingredient Breakdown
Every ingredient serves a function—contributing to taste, texture, or nutrition. Here’s what you’ll need and why:
| Ingredient | Role in the Dish |
|---|---|
| Lean Ground Beef | Core protein, adds richness |
| Onion, Bell Pepper, Garlic | Flavor base; provides depth and aromatic foundation |
| Chili Powder, Cumin, Paprika | Classic Mexican seasoning; warmth, smokiness, and color |
| Long-Grain White Rice | Absorbs flavors, creates bulk, and gives a tender bite |
| Diced Tomatoes | Slight acidity and sweetness; helps rice cook evenly |
| Salsa | Layered spice and tang; choose mild/medium/hot as needed |
| Low-Sodium Beef Broth | Adds body, rounds flavors, cooks rice perfectly |
| Black Beans & Corn | Texture, extra protein, and color; corn brings sweetness |
| Shredded Mexican Cheese | Melts over the skillet for creamy finish |
| Fresh Cilantro (optional) | Bright garnish and herbal freshness |
Substitution Tips:
– Swap beef for ground turkey or chicken if you prefer a lighter option.
– Use brown rice, but increase liquid and simmering time.
– Add jalapenos or a touch of cayenne for extra heat.
How to Make Mexican Beef and Rice Skillet
Step-by-Step Instructions
1. Brown the Meat and Vegetables
Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon. Stir in the diced onion and bell pepper. Cook until the beef is no longer pink and the vegetables begin to soften—about 7 minutes. If you see excess grease, carefully drain it off before moving on.
2. Spice It Up
Add minced garlic to the skillet. Sprinkle in chili powder, cumin, and smoked paprika. Stir for about one minute. This quick step lets the spices bloom, intensifying their flavor.
3. Add Rice and Liquids
Pour uncooked long-grain white rice into the skillet, stirring so every grain is coated in the spiced beef. Add drained diced tomatoes, salsa, and beef broth. Mix well to loosen any browned bits from the bottom of the pan. This helps infuse the rice with flavor.
Raise the heat to bring the mixture to a gentle boil, then immediately lower it and cover. Simmer on low for 20 to 25 minutes, or until the rice is tender and most of the liquid is absorbed.
4. Finish with Beans and Corn
Gently fold in rinsed black beans and corn kernels. Let cook, uncovered, for about 5 minutes. This step heats the beans and corn through without overcooking them.
5. Top with Cheese and Rest
Turn off the heat. Scatter the shredded Mexican cheese blend over the skillet. Replace the lid and let the cheese melt from the residual warmth, about 2 minutes. Fresh chopped cilantro can be sprinkled on top right before serving.
Tips for Success
These simple adjustments guarantee a satisfying skillet every time:
- Size Matters: Use a skillet at least 12 inches wide—it should hold all your ingredients comfortably, allowing the rice to cook evenly.
- Liquid Ratio: For every cup of uncooked rice, use about two cups of combined liquid (broth, salsa, tomato juice). This ratio ensures the rice cooks through without becoming mushy.
- Hands Off: Once covered, avoid lifting the lid during simmering. Steam is crucial for tender rice.
- Toppings Bar: Let everyone customize. Set out extras like diced avocado, lime wedges, sliced jalapeno, or a spoonful of sour cream for added zest and creaminess.
Serving Suggestions
Mexican Beef and Rice Skillet works great as a stand-alone dinner. If you’re feeding a crowd or want to switch things up, pair it with:
- Warm flour or corn tortillas
- Crisp green salad dressed with lime vinaigrette
- Sliced radishes or pickled onions for crunch and acidity
- Tortilla chips for scooping
You can also repurpose leftovers as the filling for burritos, tacos, or stuffed peppers. Kids and adults alike love the versatility.
Nutritional Highlights
This skillet packs balanced nutrition: lean beef brings protein and iron; beans and corn add fiber, antioxidants, and natural sweetness. The mix of vegetables and whole grains creates a filling meal without excess fat or heaviness. Opting for low-sodium broth and lean meat helps keep it lighter, while toppings like cilantro and lime increase vitamin content.
Variations and Modifications
You can easily fold in extra vegetables—think zucchini, spinach, or even chopped carrots—for more color and nutrients. Swap the cheese for a dairy-free alternative, or omit it for a lighter version. Adjust the level of spice based on your salsa and added chili. For a vegetarian twist, replace the beef with additional beans or lentils and use vegetable broth.
Storage and Meal Prep
Mexican Beef and Rice Skillet is a dream for make-ahead meals. Here’s how to store and reheat:
- Refrigerate: Let leftovers cool, then store them in an airtight container. They’ll keep well for up to four days.
- Freeze: Place portions in freezer-safe containers or bags. Freeze for up to three months. Defrost overnight in the fridge.
- Reheat: In a skillet, add a splash of broth to loosen up the rice before reheating over medium heat. For microwave portions, cover and heat for 1–2 minutes, stirring midway to distribute heat evenly.
Store toppings, such as cilantro, separate from the hot mixture to keep them fresh and brightly flavored.
Recipe Table (Quick Reference)
| Step | Description | Time |
|---|---|---|
| Brown beef and veggies | Crumble meat, soften onion and pepper | 7 min |
| Bloom spices | Add garlic and seasonings; stir until aromatic | 1 min |
| Add rice, salsa, liquids | Stir in rice, tomatoes, salsa, broth | 2 min |
| Simmer with lid | Cook covered until rice is tender | 20–25 min |
| Add beans and corn | Fold in and heat through | 5 min |
| Top with cheese | Rest under lid; cheese melts | 2 min |
| Add garnishes and serve | Sprinkle with cilantro, add desired toppings | — |
Choosing Mexican Beef and Rice Skillet puts a satisfying, hearty meal on the table without fuss. It’s packed with classic spices, textural variety, and plenty of opportunity for customization. Whether you need a quick family dinner, a meal-prep staple, or an affordable party dish, this skillet covers all the bases. Enjoy every bite—and the easy cleanup.
Mexican Beef and Rice Skillet
This Mexican beef and rice skillet is a hearty and satisfying meal. Everyone loves it! With ground beef, beans, corn, tomatoes, and cheese, it’s so full of flavor.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 1/2 cups shredded Mexican blend cheese
- 2 cups low-sodium beef broth
- chopped fresh cilantro, for garnish
- 1 pound lean ground beef
- 1 cup frozen corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 onion, diced
- 1 cup salsa
- 1 tablespoon chili powder
- 1 cup long-grain white rice, uncooked
- 1 bell pepper, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
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.