Name: Mexican Beef and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 cup long-grain white rice, uncooked; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes with green chilies, undrained; 1 cup frozen corn; 1 cup beef broth; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp salt; 1 cup shredded cheddar cheese; Fresh cilantro, chopped (for garnish)

Hey y’all! If you’re craving a hearty, one-pan dinner that’s packed with bold flavors and irresistible aromas, this Mexican Beef and Rice Skillet has your name on it. With seasoned ground beef, fluffy rice, zesty tomatoes, and melty cheese all coming together in a single pan, this weeknight-winning recipe is perfect for busy families, casual gatherings, or even meal prep. Let’s get cooking!

Why You’ll Love This

A true one-pan wonder, meaning less cleanup and more flavor packed into every bite.
Ready in just 35 minutes—perfect for busy weeknight dinners.
Crowd-pleasing, cheesy, and perfectly comforting for all ages.
Super versatile—easily adapt with your favorite toppings or proteins.
Leftovers taste just as amazing for lunch or next-day meals!

Ingredients

1 pound ground beef (85% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice, rinsed and drained
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn kernels
2 cups beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 1/2 cups shredded cheddar or Mexican blend cheese
Fresh cilantro, chopped (for garnish)
Optional: sliced jalapeños, sour cream, diced avocado, lime wedges

Directions

Prep the Ingredients (5 minutes)

Dice the onion and mince the garlic. Rinse and drain the rice and black beans.

Brown the Beef (5 minutes)

Heat a large, deep skillet or sauté pan over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink (about 5 minutes).
Drain excess grease if needed.

Sauté Vegetables (3 minutes)

Add diced onion to the pan and cook for 2-3 minutes, until translucent. Stir in garlic and cook for another 30 seconds, until fragrant.

Add Rice, Spices & Liquids (2 minutes)

Stir in the rice, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Toast the rice for 1 minute.
Add tomatoes (with their juices), black beans, corn, and beef broth. Mix well to combine.

Simmer Until Tender (15 minutes)

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until rice is tender and liquid has absorbed.
Lift the lid briefly after 10 minutes to stir, making sure rice isn’t sticking to the bottom.

Add Cheese & Serve (5 minutes)

Sprinkle shredded cheese evenly on top. Cover and let sit for 2–3 minutes until cheese is melted and gooey.
Remove from heat, garnish with chopped cilantro and your favorite toppings. Enjoy!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Notes

Use pre-shredded cheese for convenience, or freshly shred for extra meltiness.
If you prefer a spicier dish, add an extra can of diced tomatoes with green chilies or some chopped jalapeños.
Swap in brown rice—just extend the cooking time and add 1/2 cup more broth as needed.

Variations

Chicken & Rice Skillet: Substitute ground beef with cubed or shredded chicken breast or thighs.
Vegetarian Version: Omit beef and double the beans; add zucchini or bell peppers for a veggie boost.
Cheesy Taco Skillet: Add a tablespoon of taco seasoning and top with crushed tortilla chips before serving.

Required Equipment

Large deep skillet or sauté pan with lid (12-inch or similar size)
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons

Storage Instructions

Cool leftovers completely, then transfer to an airtight container.
Store in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of broth as needed.
Freeze for up to 2 months; thaw overnight in fridge before reheating.

Serving Recommendations

Spoon into bowls and serve with tortilla chips for crunch.
Add a dollop of sour cream, diced avocado, and fresh cilantro for extra flavor.
Pair with a simple green salad, Mexican street corn, or warm flour tortillas.

Pro Tips

Let the skillet rest for 3–4 minutes before serving; this helps the rice finish steaming and keeps it fluffy.
For extra cheesy goodness, sprinkle additional cheese just before serving.
Rinsing the rice removes excess starch, preventing it from becoming sticky or gummy in the skillet.

FAQ

Can I use instant rice?: It’s best to use long-grain rice, but if you use instant, reduce the liquid and cook time according to package instructions.
Does this work with ground turkey or chicken?: Absolutely! Substitute ground turkey or chicken for a lighter but just as flavorful version.
Can I make this ahead for meal prep?: Yes! Mexican Beef and Rice Skillet reheats beautifully and is perfect for lunches throughout the week.

Mexican Beef and Rice Skillet

Why You’ll Love This

Ingredients