Mexican Beef and Rice Skillet Recipe
Let me tell you, this Mexican Beef and Rice Skillet Recipe is one of those meals that feels like a warm hug on a plate. It’s packed with bold, comforting flavors and comes together in just about 30 minutes, making it perfect for those busy weeknights when you want something tasty but don’t have the time to fuss. I love how the rice cooks right in the skillet with the beef and beans, soaking up all those zesty spices – it’s a total flavor win every time.
Whether you’re feeding a hungry family or just craving some hearty comfort food, this recipe really shines. I remember the first time I made this, I didn’t expect it to be so filling yet so easy, which means you get to spend less time cooking and more time enjoying your meal. Using simple staples like canned tomatoes and beans means you can keep your pantry stocked and whip this up anytime without a last-minute grocery run. Trust me, once you try this Mexican Beef and Rice Skillet Recipe, it’ll become a go-to in your rotation.
Ingredients You’ll Need
All the ingredients in this Mexican Beef and Rice Skillet Recipe come together to create a harmonious blend of flavors and textures. These staples are easy to find and forgiving, so even if you’re new to cooking this type of skillet meal, you’ll have no trouble nailing it.
- Olive oil: A good quality olive oil gives a nice base for sautéing and adds subtle richness.
- Ground beef: I usually go for 80/20 or 85/15 for the perfect balance of flavor and juiciness.
- Onion: Adds sweetness and depth – diced small so it cooks evenly.
- Garlic cloves: Fresh minced garlic adds that aromatic punch you just can’t replace.
- Taco seasoning: This is the star of the show for seasoning – make sure it’s fresh for the most vibrant flavor.
- Rotel Diced Tomatoes and Green Chilis: These canned tomatoes bring a touch of heat and acidity that livens up the skillet.
- Black beans: Rinsed well to avoid excess sodium and bring creamy texture.
- Corn: I prefer frozen corn, but canned works too – adds a nice sweet pop.
- Jasmine rice: Rinsed to remove excess starch so it doesn’t get gummy during cooking.
- Low-sodium chicken stock: It’s important to control salt levels and boost the flavor here.
- Mexican cheese blend: I love Colby jack or a mix of mozzarella and cheddar for that gooey, melty goodness on top.
Variations
I find that the best recipes are the ones you can easily make your own, and this Mexican Beef and Rice Skillet Recipe is no exception. I like to tweak it depending on what’s in my fridge or my mood.
- Use ground turkey or chicken: If you want a leaner option, swapping beef for ground turkey or chicken works great without losing flavor.
- Spice it up: Adding extra jalapeños or a dash of cayenne can crank up the heat if that’s your thing – I usually leave this to the people who like it hot!
- Vegetarian twist: Leave out the meat and double up on beans and veggies like bell peppers or zucchini for a hearty meat-free meal.
- Swap the rice: If you prefer brown rice or cauliflower rice, they can be great alternatives, just adjust the cooking time accordingly.
How to Make Mexican Beef and Rice Skillet Recipe
Step 1: Brown the Beef With Olive Oil
Start by heating your olive oil in a large skillet over medium heat. Toss in the ground beef, breaking it apart with a spatula as it cooks. You want to cook it just until it’s no longer pink—about 3 minutes—not too browned yet since it’ll cook more later. This step is key for juicy, tender meat that melds beautifully with the rice later on.
Step 2: Sauté the Onion and Garlic
Next, add your diced onion to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until it softens and turns translucent. Then, toss in the minced garlic and cook for another 30 seconds until you can really smell that lovely garlic aroma. Keep your heat at medium to avoid burning the garlic – burnt garlic tastes bitter and can throw off the whole dish.
Step 3: Add Seasoning and Veggies
Sprinkle in the taco seasoning, stirring well to coat the beef and onions evenly. Then add the Rotel diced tomatoes (with their juice), black beans, corn, and rinsed jasmine rice. Mixing everything together now ensures the flavors meld nicely as the rice cooks.
Step 4: Simmer With Stock Until Rice is Tender
Pour in the chicken stock and sprinkle in salt. Bring the skillet to a gentle boil, then cover with a tight-fitting lid and reduce the heat to low. Let it simmer for about 15 minutes, or until the rice has absorbed the liquid and is tender. I recommend not peeking too much—this lets the steam cook the rice evenly. Once done, turn off the heat.
Step 5: Melt the Cheese and Finish
Lift the lid and sprinkle your cheese blend evenly over the top. Cover again and let it rest for about 5 minutes. This gives the cheese time to melt perfectly without overcooking the rice or beef. You’ll get that delicious, gooey layer that ties everything together.
How to Serve Mexican Beef and Rice Skillet Recipe
Garnishes
I love topping this dish with fresh cilantro because it adds a lively, herbaceous burst that brightens everything up. Other favorites include chopped green onions, diced avocado or guacamole, and a dollop of sour cream for creaminess. A squeeze of lime juice just before serving really pulls all the flavors together.
Side Dishes
For sides, I often keep it simple with a crisp green salad or some crunchy tortilla chips for scooping. A refreshing cucumber salad or even a side of roasted veggies works beautifully too. These sides add contrast—something fresh and crunchy to balance the hearty skillet.
Creative Ways to Present
When I want to make this extra special, I serve the skillet right at the table in the skillet itself so everyone can dig in family-style. For parties, I like to scoop it into crispy taco shells or stuff it into warm tortillas to make quick tacos that guests love. Adding colorful chopped tomatoes, sliced jalapeños, or black olives as a topping bar lets everyone customize their plate.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to 3 days. I find that letting the dish cool completely before sealing helps maintain the flavor and texture. Plus, it’s perfect for those next-day quick lunches or dinners.
Freezing
If you want to freeze this Mexican Beef and Rice Skillet Recipe, it’s best to do so before adding the cheese topping. Freeze it in portions using freezer-safe containers or bags, and it will last for about 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, I like using the stovetop on low heat with a splash of water or broth to keep things moist. Cover the skillet with a lid to trap steam and melt cheese if needed. Microwaving works too; just cover loosely to avoid drying out. Reheating gently is key to keeping the rice tender and the beef juicy.
FAQs
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Can I use other types of rice in this Mexican Beef and Rice Skillet Recipe?
Absolutely! While jasmine rice is recommended for its fluffy texture and aroma, you can swap it with long-grain white rice or even brown rice. Just keep in mind brown rice will take longer to cook, so you’ll need to adjust the simmering time and liquid accordingly.
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Is it possible to make this recipe gluten-free?
Yes! This Mexican Beef and Rice Skillet Recipe is naturally gluten-free as long as you check your taco seasoning and chicken stock labels for any hidden gluten-containing ingredients. Opt for certified gluten-free products to be safe.
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Can I add more vegetables to the skillet?
Definitely! Bell peppers, zucchini, or even diced carrots make great additions. Just add them when you cook the onions so they have enough time to soften before the rice cooks.
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What’s the best way to prevent the rice from sticking to the skillet?
Using a good non-stick skillet or a well-seasoned cast iron pan helps. Also, keep the heat low when simmering and avoid lifting the lid too often; both help the rice cook evenly without sticking or burning.
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Can I make this recipe in advance for a party?
Yes! You can prepare the skillet up to the point of cooking the rice and then refrigerate it. When you’re ready to serve, finish cooking the rice and add the cheese. This makes hosting easy and stress-free.
Final Thoughts
This Mexican Beef and Rice Skillet Recipe holds a special place in my kitchen because it strikes the perfect balance between simple ingredients and big, satisfying flavors. It’s cozy enough to feel like a treat but approachable enough to make any night a weeknight winner. I hope you’ll give it a try soon—you might just find your new favorite way to enjoy dinner with minimal effort and maximum heart.
Print
Mexican Beef and Rice Skillet Recipe
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Beef and Rice Skillet is a hearty, flavorful one-pan meal featuring seasoned ground beef, fragrant jasmine rice, black beans, corn, and diced tomatoes with green chilis, all cooked together and topped with melted Mexican cheese. Perfect for a quick, satisfying dinner with vibrant Tex-Mex flavors.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef, 80/20 or 85/15
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 Tbsp taco seasoning
- ½ tsp fine sea salt, or to taste
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
- 1 can black beans, drained and rinsed
- 1 cup corn, rinsed (frozen or canned)
- ¾ 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
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and sauté it, breaking it apart with a spatula, until it is no longer pink, approximately 3 minutes.
- Sauté Onion and Garlic: Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Seasoning: Sprinkle in the taco seasoning and stir well to evenly coat the beef and vegetables.
- Add Vegetables and Rice: Pour in the Rotel diced tomatoes with their juices, drained black beans, corn, and rinsed jasmine rice. Stir everything together to combine.
- Simmer with Stock: Add 2 cups of low-sodium chicken stock and sea salt to the skillet. Bring the mixture to a light boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender and cooked through. Turn off the heat after cooking.
- Melt the Cheese: Remove the lid, sprinkle the cheese evenly over the skillet, then cover again. Let it rest for 5 minutes to allow the cheese to melt fully into the dish.
- Serve and Garnish: Garnish with fresh cilantro or your favorite taco toppings before serving for added flavor and texture.
Notes
- Optional Taco Toppings: diced avocado or guacamole, sliced black olives, diced fresh tomatoes, chopped green onion, pico de gallo or homemade salsa, sour cream, sliced jalapeños, lime wedges.
- Use low-sodium chicken stock to control salt levels, especially if adding salty toppings.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable stock.
- Ensure rice is well rinsed to remove excess starch and prevent stickiness.
- This dish reheats well and makes excellent leftovers for next-day meals.
Keywords: Mexican beef skillet, beef and rice recipe, one-pan Mexican dinner, taco skillet, ground beef recipes, easy weeknight dinner
