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Simple Mexican Beef And Rice Skillet Recipe in One Pan

  • Author: Sally Thompson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

This Simple Mexican Beef and Rice Skillet is a flavorful and easy-to-make dish that’s perfect for busy weeknights. Packed with seasoned ground beef, rice, black beans, corn, and peppers, it’s a one-pan meal that requires minimal effort and provides a hearty, satisfying dinner. The combination of spices gives it a comforting, bold flavor that’s sure to please the whole family.

Whether you’re making it for dinner or prepping meals for the week, this recipe is perfect for those who want a quick and delicious meal without the hassle of too many dishes.

Ingredients

Scale
  • 1 pound ground beef (preferably lean, 85/15 or 90/10)
  • 1 cup long-grain white rice (uncooked)
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 ½ cups beef broth (or water with bouillon)
  • 1 tablespoon tomato paste (optional for richer flavor)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese (optional, for topping)
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving (optional but recommended)

Instructions

  1. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Drain any excess fat.
  2. Sauté the Aromatics and Vegetables: Add the chopped onion, diced bell peppers, and minced garlic to the skillet. Sauté for 3–4 minutes until softened.
  3. Add the Rice and Seasonings: Stir in the uncooked rice and season with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Let the rice toast for 2 minutes.
  4. Incorporate the Liquids and Canned Goods: Add beef broth, diced tomatoes (with juices), corn, and black beans. Stir to combine.
  5. Simmer: Bring to a boil, reduce heat to low, and cover the skillet. Let it simmer for 18–20 minutes or until the rice is tender and liquid is absorbed.
  6. Finish and Garnish: Once the rice is cooked, sprinkle with shredded cheese and cover for a few minutes to melt. Top with fresh cilantro and a squeeze of lime.

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Find it online: https://sallymeals.com/simple-mexican-beef-and-rice-skillet-recipe-in-one-pan/