Mexican Beef and Rice Skillet is the type of home-cooked classic that blends simplicity, satisfying flavor, and weeknight practicality. Drawing on the vibrant spices and hearty textures of Mexican cuisine, this one-pan meal brings together savory ground beef, rice, and colorful vegetables, all crowned with melty cheese. Whether you’re feeding a busy family, prepping lunches, or just craving something filling and wholesome, this skillet delivers every time. Let’s walk through exactly how to master this dish, plus helpful tips and variations to make it your own.
Why Choose a Mexican Beef and Rice Skillet?
Few meals can match the blend of convenience and taste you get with a skillet dinner. One pan means less cleanup. You get protein, grains, and vegetables in each bite. Flavors meld together as the rice soaks up seasoned broth, salsa, tomatoes, and the essence of sautéed onions and peppers. If you want a meal that packs a punch without requiring advanced cooking skills, this is it.
Key Benefits
- All-in-one meal: Meat, rice, beans, and veggies in each serving.
- Quick to prepare: Everything comes together in about 35 minutes.
- Customizable: Adjust flavors and toppings for any palate or dietary need.
- Easy cleanup: Only one pan to wash up at the end.
Ingredients & Key Components
Each ingredient in this skillet plays a role in building flavor and texture. Here’s what you’ll need and why each item matters:
| Ingredient | Purpose/Flavor | Substitution Ideas |
|---|---|---|
| Lean Ground Beef (90/10) | Protein, hearty flavor | Ground turkey, chicken, plant-based |
| Onion | Aroma, depth | Shallot |
| Red Bell Pepper | Sweetness, color, crunch | Any bell pepper, poblano, zucchini |
| Minced Garlic | Robust, savory aroma | Garlic powder (in a pinch) |
| Chili Powder, Cumin, Paprika | Foundation of Mexican spice | Taco seasoning blend |
| Long-Grain White Rice | Soaks up flavors, creates the base | Jasmine or basmati rice |
| Diced Tomatoes (canned) | Acidity, gentle sweetness | Fresh tomatoes, Rotel, fire-roasted |
| Salsa (mild to hot) | Layers of flavor and heat to taste | Enchilada sauce, pico de gallo |
| Low-Sodium Beef Broth | Deepens flavor, cooks the rice | Vegetable or chicken broth |
| Black Beans | Fiber, protein, satisfying chew | Pinto beans, kidney beans |
| Corn (frozen or canned) | Sweet note, color, extra texture | Fresh corn, omit if desired |
| Shredded Mexican Cheese | Melty finish with rich flavor | Cheddar, Monterey Jack, dairy-free |
| Fresh Cilantro | Bright, herby finish | Green onions, parsley, omit |
How to Make Mexican Beef and Rice Skillet
Follow these steps for a no-stress dinner that delivers in both taste and texture. The secret is layering ingredients so each one has a chance to shine.
Step-by-Step Directions
- Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high.
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Add diced onion and chopped bell pepper. Cook for 4–5 minutes until softened and fragrant.
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Brown the Beef
- Crumble in the ground beef.
- Cook, stirring, until browned and cooked through (about 6–8 minutes).
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Drain excess fat for a lighter dish.
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Season the Skillet
- Stir in minced garlic, chili powder, cumin, and paprika.
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Sauté another minute until the spices release their aroma.
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Build the Rice and Sauce
- Add uncooked long-grain white rice.
- Pour in diced tomatoes (with juices), salsa, and beef broth.
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Mix well to combine, and bring the mixture to a steady simmer.
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Simmer and Steam
- Reduce heat to low, cover tightly with a lid.
- Cook for 20–25 minutes, or until rice absorbs most liquid and becomes tender.
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Do not lift the lid; undisturbed steaming ensures fluffy rice.
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Mix in Beans and Corn
- Uncover and gently fold in the black beans and corn.
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Simmer uncovered 3–4 minutes to heat through.
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Finish with Cheese and Herbs
- Sprinkle cheese evenly over the top.
- Cover just until melted (2–3 minutes).
- Turn off the heat and scatter with fresh cilantro before serving.
Serving Suggestions & Topping Ideas
The beauty of this Mexican skillet is its adaptability. Serve it straight from the pan, or offer a toppings bar so everyone builds their perfect bowl.
Popular Toppings:
– Sliced avocado or guacamole
– Fresh lime wedges for squeezing
– Dollops of sour cream or Greek yogurt
– Pickled jalapeños for extra heat
– Diced tomatoes or fresh pico de gallo
– Sliced green onions or extra cilantro
Pair it with warm tortillas, crunchy tortilla chips, or a crisp salad for a complete meal.
Tips for the Best Texture and Flavor
Even simple dishes can get even better with a little attention to detail:
- Skillet Size Matters: A large (12-inch or bigger) skillet prevents crowding and uneven cooking.
- Cook Rice Undisturbed: Lift the lid only when the timer’s up. This avoids mushy, unevenly cooked grains.
- Leaner Beef, Better Results: The 90/10 or 93/7 ratio keeps the dish from becoming greasy. If using fattier beef, drain thoroughly.
- Rice Selection: Sticking with long-grain white rice yields consistent texture. Brown rice works, but increase liquid and simmer time.
- Flavor Balance: Taste just before serving. Add salt, pepper, or a splash of lime juice to balance and brighten the final result.
Variations and Recipe Swaps
Experiment to match this meal to your cravings or pantry supplies:
- Change Up the Protein: Try ground turkey, plant-based crumbles, or shredded chicken instead of beef.
- Make it Vegetarian: Omit meat and add extra black beans, pinto beans, or crumbled tempeh.
- Add Burgers of Spice: Mix in diced jalapeños, extra chili powder, or hot sauce when seasoning.
- Different Cheeses: Oaxacan, Queso Fresco, or Pepper Jack customize the melt and flavor profile.
- Use as Filling: Spoon leftovers into tortillas for burritos, or serve over greens for a Southwest salad.
Storage, Reheating, and Make-Ahead Tips
This dish holds up well for meal-prep. It’s as satisfying on day three as it is fresh off the stove.
Storing Leftovers
- Refrigerate: Cool completely before transferring to an airtight container. Keeps for up to 4 days.
- Freeze: Portion into freezer-safe bags or containers; press out air for best results. Stores up to 3 months.
Reheating
- On the stove, add a splash of broth or water, stir gently, and warm over medium-low until hot.
- For single servings, microwave in a loosely covered bowl for 1–2 minutes, stirring halfway.
Make-Ahead Prep
- Chop onions, peppers, and cilantro in advance.
- Pre-measure spices, or assemble in a small bowl for easy tipping in.
Frequently Asked Questions
Can I use brown rice?
Yes. Use an extra half cup of broth and extend simmering by 20 minutes, checking rice for tenderness before adding beans and corn.
Is this recipe gluten-free?
All ingredients listed are naturally gluten-free, but confirm with your specific salsa and broth to rule out any additives.
Can I double the recipe?
Yes, if your pan is large enough. For larger batches, split between two skillets for even cooking.
Mexican Beef and Rice Skillet stands as an essential in the busy cook’s toolkit. It brings together a world of flavor with just one pan. Whether you keep it classic or riff with your own favorite additions, this dish is sure to earn a spot in your regular dinner rotation. Clean plates and satisfied smiles await.
Mexican Beef and Rice Skillet
This Mexican beef and rice skillet is a hearty, satisfying meal. Everyone loves it! With ground beef, beans, corn, tomatoes, and cheese, it’s so full of flavor.
Ingredients
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 onion, diced
- 1 pound lean ground beef
- 1 cup frozen corn kernels
- 1 cup salsa
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cloves garlic, minced
- chopped fresh cilantro, for garnish
- 1 1/2 cups shredded Mexican blend cheese
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup long-grain white rice, uncooked
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 cups low-sodium beef broth
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.