I love making this skillet Mexican beef and rice when I want a quick, hearty meal packed with bold flavors. It’s a one-pan dish that combines seasoned beef, tender rice, and vibrant spices into a comforting and satisfying dinner.
Why You’ll Love This Recipe
I enjoy how easy and convenient this recipe is, especially on busy days. Everything cooks in one skillet, which makes cleanup simple. The combination of spices, beef, and rice creates a rich, savory flavor, and I like how customizable it is depending on what I have in my kitchen. It’s filling, flavorful, and always a reliable go-to meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ground beef
- onion, chopped
- garlic cloves, minced
- long-grain rice
- beef broth
- diced tomatoes
- tomato paste
- olive oil
- chili powder
- cumin
- paprika
- salt
- black pepper
- corn (optional)
- black beans (optional)
- shredded cheese
- fresh cilantro, chopped
Directions
I start by heating olive oil in a large skillet over medium heat. I cook the ground beef until browned, then add the chopped onion and cook until softened. I stir in the garlic and let it cook briefly until fragrant.
Next, I add the rice directly into the skillet, stirring it with the beef mixture so it gets lightly toasted. I mix in the tomato paste, diced tomatoes, and beef broth, then season everything with chili powder, cumin, paprika, salt, and pepper.
I bring the mixture to a gentle simmer, cover the skillet, and let it cook for about 18–20 minutes until the rice is tender and has absorbed the liquid.
If I’m using corn or black beans, I stir them in during the last few minutes of cooking. I finish by topping everything with shredded cheese and letting it melt. I like garnishing with fresh cilantro before serving.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
I sometimes swap ground beef for ground turkey or chicken for a lighter version. If I want more heat, I add jalapeños or extra chili powder. I also like topping it with sour cream or avocado slices for extra richness.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth and warm it on the stove or in the microwave to keep the rice from drying out.
FAQs
Can I use brown rice instead of white rice?
Yes, I can, but I adjust the cooking time and add more liquid since brown rice takes longer to cook.
Can I make this dish ahead of time?
Yes, I can prepare it in advance and reheat it when needed. It reheats very well.
What cheese works best?
I like using cheddar or a Mexican cheese blend for the best flavor and melt.
Can I make it vegetarian?
Yes, I skip the beef and use beans, vegetables, and vegetable broth instead.
How do I prevent the rice from sticking?
I keep the heat low while simmering and make sure there’s enough liquid in the skillet.
Conclusion
I always enjoy making this skillet Mexican beef and rice when I want something quick, filling, and full of flavor. It’s a simple one-pan meal that never disappoints and is perfect for sharing with family or enjoying as leftovers the next day.
Print
Skillet Mexican Beef and Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Halal
Description
A quick and hearty one-pan meal featuring seasoned ground beef, tender rice, and bold Mexican-inspired spices, all cooked together for a flavorful and satisfying dish.
Ingredients
- 1 lb (450g) ground beef
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 2 cups beef broth
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup corn (optional)
- 1/2 cup black beans (optional)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned.
- Add chopped onion and cook until softened.
- Stir in minced garlic and cook for 1 minute.
- Add rice and stir to lightly toast with the beef mixture.
- Mix in tomato paste, diced tomatoes, and beef broth.
- Season with chili powder, cumin, paprika, salt, and pepper.
- Bring to a gentle simmer, cover, and cook for 18–20 minutes until rice is tender.
- Stir in corn and black beans if using during the last few minutes.
- Top with shredded cheese and let it melt.
- Garnish with fresh cilantro and serve warm.
Notes
- Use low heat and enough liquid to prevent rice from sticking.
- Adjust spice level with jalapeños or extra chili powder.
- Swap beef for turkey or chicken for a lighter version.
- Add sour cream or avocado for extra richness.
- Add a splash of broth when reheating to keep rice moist.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
