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Mexican Beef and Rice Skillet

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Mexican Beef and Rice Skillet is a one-pan, hearty meal that combines seasoned ground beef, rice, beans, and vibrant spices. This easy-to-make dish is packed with protein, fiber, and bold flavors, making it a perfect weeknight dinner. It’s quick, customizable, and ideal for meal prep, offering a satisfying and well-rounded meal for the whole family.

Ingredients

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)

Instructions

  • Cooking the Beef:

    • Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5-7 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess fat, then season with salt and pepper.

  • Adding the Vegetables:

    • Add diced onion and bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened. Add minced garlic and cook for another minute until fragrant.

  • Cooking the Rice:

    • Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors from the beef and vegetables.

    • Add diced tomatoes (with juices), black beans, and chicken broth. Stir in cumin, chili powder, paprika (optional), salt, and pepper. Bring the mixture to a boil.

  • Simmering the Rice:

    • Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. For brown rice, cook for an additional 10-15 minutes, checking periodically and adding more broth if needed.

  • Finishing Touches:

    • Sprinkle shredded cheese over the top of the rice and beef mixture. Cover the skillet and let it sit for 2-3 minutes to allow the cheese to melt.

  • Garnish and Serve:

    • Garnish with fresh cilantro and serve with lime wedges for a burst of fresh flavor.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to keep it moist.Freezing: Freeze the Beef and Rice Skillet for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave.Customizations: Add corn for extra sweetness, use quinoa or cauliflower rice for a lower-carb version, or top with sour cream, guacamole, or sliced avocado for extra flavor.

Find it online: https://cookibly.com/mexican-beef-and-rice-skillet/