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Mexican Beef and Rice Skillet

This Mexican Beef and Rice Skillet is a quick, flavorful one-pan meal perfect for busy weeknights and customizable to your taste.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Family Friendly, Ground Beef, One-Pan, Quick, Rice, Weeknight
Servings: 4 servings

Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 Tbsp taco seasoning
  • 0.5 tsp fine sea salt or to taste
  • 1 can (10 oz) Rotel Diced Tomatoes and Green Chilis (Original)
  • 1 can black beans drained and rinsed
  • 1 cup corn rinsed (frozen or canned)
  • 1 cup jasmine rice rinsed and drained
  • 2 cups low-sodium chicken stock
  • 2 cups Mexican cheese (Colby jack, or equal parts mozzarella and cheddar)

Instructions

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it’s translucent. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
  • Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary, but leave some for flavor.
  • Sprinkle in the taco seasoning and fine sea salt. Stir to coat the meat and cook for another 1-2 minutes, allowing the spices to toast slightly.
  • Pour in the can of Rotel Diced Tomatoes and Green Chilis, the drained black beans, and the corn. Stir to combine all the ingredients evenly.
  • Next, add the rinsed jasmine rice and the low-sodium chicken stock to the skillet. Stir everything together, making sure the rice is evenly distributed.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
  • Once the rice is done, remove the skillet from heat and sprinkle the Mexican cheese on top. Cover again for a few minutes to allow the cheese to melt.
  • Fluff the mixture with a fork and serve hot. Enjoy your delicious Mexican Beef and Rice Skillet with your favorite toppings such as avocado, cilantro, or lime wedges!

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Can opener

Notes

  • Leftovers store well in the fridge for up to 4 days; reheat with a splash of chicken stock to maintain moisture.
  • For a vegetarian option, substitute ground beef with plant-based meat alternatives.
  • Add seasonal vegetables like bell peppers or kale to customize and boost nutrition.