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Mexican Beef and Rice Skillet Recipe

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★★★★★

4.9 from 149 reviews

A flavorful and easy one-pan Mexican Beef and Rice Skillet combining seasoned ground beef, rice, beans, corn, and cheese for a comforting, cheesy meal perfect for weeknight dinners.

Ingredients

Scale

Meat and Vegetables

  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can black beans, drained and rinsed
  • 1 cup corn, rinsed (frozen or canned)
  • 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)

Seasonings and Staples

  • 1 Tbsp olive oil
  • 4 Tbsp taco seasoning
  • ½ tsp fine sea salt (or to taste)
  • ¾ cup jasmine rice, rinsed and drained
  • 2 cups low-sodium chicken stock

Cheese

  • 2 cups Mexican cheese blend (Colby jack, or equal parts mozzarella and cheddar)

Instructions

  1. Brown the Beef: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula until no longer pink, about 3 minutes.
  2. Sauté Onion 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: Stir in 4 Tbsp taco seasoning, combining well with the beef and vegetables.
  4. Add Vegetables and Rice: Pour in the Rotel tomatoes with juices, black beans, corn, and rinsed jasmine rice. Stir everything together thoroughly.
  5. Add Stock and Salt, Simmer: Pour in 2 cups low-sodium chicken stock and add ½ tsp fine sea salt. Bring to a light boil, then reduce heat to low and cover tightly. Simmer for 15 minutes or until rice is fully cooked and liquid is absorbed. Turn off heat.
  6. Melt Cheese: Remove the lid and sprinkle 2 cups Mexican cheese evenly over the skillet. Cover again and let it rest for 5 minutes off the heat, allowing the cheese to melt perfectly.
  7. Garnish and Serve: Optionally garnish with fresh cilantro or your favorite taco toppings before serving warm.

Notes

  • Rinsing the rice is important to remove excess starch for better texture.
  • You can substitute chicken stock with vegetable stock to make this recipe vegetarian, but omit ground beef.
  • Adjust the spice level by modifying the amount of taco seasoning or using mild/extra-hot varieties.
  • For a gluten-free version, ensure all seasoning blends and canned ingredients are certified gluten-free.
  • Leftovers reheat well in a microwave or covered skillet with a splash of water or stock to prevent drying out.

Keywords: Mexican beef skillet, one pan dinner, beef and rice skillet, taco rice skillet, quick Mexican dinner, skillet meals

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