Mexican Beef and Rice Skillet

Why You’ll Love This Recipe

Mexican Beef and Rice Skillet brings together the perfect blend of comforting and bold flavors in a simple, easy-to-make dish. The combination of ground beef and rice creates a filling base, while the fresh vegetables, beans, and spices add layers of flavor and texture. It’s a well-rounded meal that’s full of color and nutrients, and it’s customizable to suit your preferences. Whether you’re feeding the family or meal prepping for the week, this dish is a crowd-pleaser that’s sure to be a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef and Rice Skillet:

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 tablespoon olive oil

• 1 small onion, diced

• 1 bell pepper, diced (any color)

• 2 cloves garlic, minced

• 1 cup long-grain white rice (or brown rice for a healthier option)

• 1 can (15 oz) diced tomatoes, undrained

• 1 can (15 oz) black beans, drained and rinsed

• 1 ½ cups chicken broth (or beef broth for a richer flavor)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon paprika (optional, for added depth)

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar or Mexican blend)

• Fresh cilantro, chopped (for garnish)

• Lime wedges (optional, for serving)

Directions

Cooking the Beef:

1. Cook the beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook for about 5-7 minutes until the beef is browned and cooked through. Drain any excess fat from the skillet and season the beef with salt and pepper.

Adding the Vegetables:

2. Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the beef. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.

Cooking the Rice:

3. Add the rice: Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors of the beef and vegetables.

4. Add liquids and seasonings: Pour in the diced tomatoes (with their juices), black beans, and chicken broth. Stir in the cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a boil.

5. Simmer the rice: Once it reaches a boil, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. If you’re using brown rice, you may need to cook for an additional 10-15 minutes, and you may need to add a bit more liquid. Check the rice occasionally and add a splash more broth if needed.

Finishing Touches:

6. Add cheese: Once the rice is cooked, sprinkle the shredded cheese evenly over the top. Cover the skillet again and let it sit for 2-3 minutes, allowing the cheese to melt and become gooey.

7. Garnish and serve: Garnish the dish with fresh cilantro and serve with lime wedges on the side for a burst of fresh flavor.

Serving:

Serve the Mexican Beef and Rice Skillet as is, or with a side of tortilla chips, salsa, or a simple green salad.

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Spicy Version: Add diced jalapeños or a pinch of red pepper flakes to the skillet for an extra kick of heat.

• Vegetarian Version: Omit the ground beef and replace it with extra beans (black beans, pinto beans, or kidney beans) or sautéed vegetables like zucchini, corn, and mushrooms.

• Add Corn: Stir in some frozen or fresh corn kernels for added sweetness and texture.

• Different Grains: Swap the rice for quinoa or cauliflower rice for a lower-carb version of this dish.

• Toppings: Top with sour cream, guacamole, or sliced avocado for extra creaminess and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even tastier the next day.

• Freezing: You can freeze the Beef and Rice Skillet for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.

• Reheating: Reheat leftovers on the stovetop with a splash of broth to prevent it from drying out, or microwave in a covered dish for 2-3 minutes, stirring halfway through.

FAQs

Can I use ground turkey instead of beef?

Yes! Ground turkey is a great substitute for ground beef in this recipe. You can even use ground chicken for a leaner option.

Can I make this dish ahead of time?

Absolutely! You can prepare the entire dish in advance, and it will store well in the fridge for up to 3 days. It also makes for a great meal prep option.

Can I use brown rice instead of white rice?

Yes! Brown rice works well in this recipe but may require a longer cooking time. You may need to add a little more liquid and cook for about 40-45 minutes, or until the rice is tender.

Can I make this dish spicier?

Yes, you can easily make it spicier by adding jalapeños, red pepper flakes, or hot sauce to the skillet. Adjust the spice level to your liking!

How do I keep the rice from being too mushy?

To avoid mushy rice, be sure to follow the cooking time and liquid measurements. If you notice that the liquid is absorbed before the rice is tender, you can add a bit more chicken broth to finish cooking the rice.

Conclusion

Mexican Beef and Rice Skillet is a comforting and flavorful dish that’s easy to make and perfect for busy nights. The combination of seasoned ground beef, rice, and a rich, savory tomato sauce creates a satisfying meal that’s perfect for the whole family. With customizable toppings and variations, this dish can be tailored to suit anyone’s preferences. Whether you serve it for dinner, lunch, or meal prep, this skillet meal will quickly become a favorite in your recipe collection!

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