Description
This Mexican Beef and Rice Skillet recipe is a flavorful and hearty one-pan meal perfect for a quick dinner. Ground beef, aromatic spices, black beans, corn, and rice are cooked together in a skillet and topped with melted Mexican cheese for a comforting dish full of bold flavors. Ready in just 30 minutes, it’s an easy and satisfying family-friendly dish with authentic Southwestern flair.
Ingredients
Meat and Vegetables
- 1 lb ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can black beans, drained and rinsed
- 1 cup corn (rinsed - frozen or canned)
Pantry and Seasonings
- 1 Tbsp olive oil
- 4 Tbsp taco seasoning
- ½ tsp fine sea salt (or to taste)
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
- ¾ cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
Dairy
- 2 cups Mexican cheese blend (Colby Jack, or equal parts mozzarella and cheddar)
Instructions
- Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula, until it’s no longer pink, about 3 minutes.
- Sauté Onion and Garlic: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add Seasonings: Stir in the taco seasoning until the beef and onions are evenly coated.
- Add Tomatoes, Beans, Corn, and Rice: Pour in the can of Rotel tomatoes with their juices, black beans, corn, and rinsed jasmine rice. Stir to combine all ingredients evenly.
- Add Chicken Stock and Simmer: Pour in 2 cups of low-sodium chicken stock and sprinkle in the salt. Bring the mixture to a light boil, then reduce heat to low and cover with a tight-fitting lid. Simmer gently for 15 minutes or until the rice is fully cooked.
- Add Cheese and Melt: Turn off the heat, remove the lid, and sprinkle the shredded Mexican cheese blend evenly over the skillet’s surface. Cover again and let it rest for 5 minutes to allow the cheese to melt.
- Serve: Garnish with fresh cilantro or your favorite taco toppings before serving. Enjoy warm straight from the skillet.
Notes
- For extra flavor, consider adding chopped jalapeños or a squeeze of fresh lime before serving.
- You can substitute beef with ground turkey or chicken for a leaner option.
- Use low-sodium chicken stock to help control salt levels in the dish.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- To make this recipe vegetarian, omit the beef and use vegetable broth instead of chicken stock.
