Get ready to tantalize your taste buds with this effortless Mexican beef and rice skillet recipe. Bursting with vibrant flavors and colors, this dish is a perfect blend of tender beef, hearty rice, and zesty Mexican spices, all cooked in one pan for easy cleanup.
Why You’ll Love This Quick and Easy Mexican Beef and Rice Skillets:
This Mexican beef and rice skillet is a lifesaver for busy weeknights. It’s quick to make, requires minimal ingredients, and is bursting with flavor. Plus, it’s a complete meal in one pan, making cleanup a breeze.
Ingredients You’ll Need:
- 1 pound lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, diced avocado, chopped cilantro, sour cream
How to Make Quick and Easy Mexican Beef and Rice Skillets:
- In a large skillet, brown the ground beef over medium heat, breaking it up with a spoon as it cooks. Drain any excess grease.
- Add diced onion, minced garlic, and diced bell pepper to the skillet. Cook until vegetables are softened.
- Stir in the rice, diced tomatoes (with juices), beef broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
- Serve hot with your favorite toppings, such as shredded cheese, diced avocado, chopped cilantro, and sour cream.
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Variations and Tips:
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
- Customize the recipe with your favorite vegetables, such as diced zucchini or shredded carrots.
- Substitute ground turkey or chicken for a lighter option.
- Make it ahead of time and reheat for a quick lunch or dinner.
How to Store Quick and Easy Mexican Beef and Rice Skillet:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Quick and Easy Mexican Beef and Rice Skillet Recipe
Course: MainCuisine: MexicanDifficulty: Easy4
servings10
minutes25
minutes380
kcalIngredients
1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: shredded cheese, diced avocado, chopped cilantro, sour cream
Directions
- In a large skillet, brown the ground beef over medium heat, breaking it up with a spoon as it cooks. Drain any excess grease.
- Add diced onion, minced garlic, and diced bell pepper to the skillet. Cook until vegetables are softened.
- Stir in the rice, diced tomatoes (with juices), beef broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
- Serve hot with your favorite toppings, such as shredded cheese, diced avocado, chopped cilantro, and sour cream.
