Description
This one-pan Mexican Beef and Rice Skillet is a quick and easy dinner packed with bold flavors. Ground beef, tender rice, and vibrant spices come together in a cheesy, hearty meal that’s perfect for busy weeknights. Ready in 30 minutes with minimal cleanup!
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 1/2 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (optional)
Instructions
- Cook the beef: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked. Drain excess grease if needed.
- Add aromatics & rice: Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant. Add the uncooked rice and stir to coat.
- Simmer: Pour in the beef broth, diced tomatoes, tomato sauce, green chilies, and frozen corn. Stir well, bring to a boil, then reduce heat to low. Cover and let it simmer for 20 minutes, or until the rice is tender.
- Melt the cheese: Remove from heat and sprinkle shredded cheddar cheese over the top. Cover with a lid for a few minutes until the cheese melts.
- Garnish & serve: Sprinkle with fresh cilantro and serve with lime wedges. Enjoy!
Notes
- Substitute ground turkey or chicken for a lighter option.
- Add black beans or bell peppers for extra texture and flavor.
- Use brown rice, but increase the cooking time to 35–40 minutes.