Mexican Beef and Rice Skillet: A One-Pot Meal That Will Boost Your Kitchen Confidence
Ready to spice up dinner without the mess? 🌶️🍲 This Mexican Beef and Rice Skillet is a one-pot wonder packed with bold flavors, tender beef, zesty spices, and hearty rice—all cooked together for the ultimate weeknight win. 🥄✨ It’s comfort food with a fiesta twist that’ll boost your kitchen confidence in one delicious bite. Say goodbye to boring meals and hello to skillet magic! 🔥🧄🌽
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (or substitute with ground chicken for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ounce packet taco seasoning (low sodium recommended)
- 2 1/2 cups beef broth (low sodium preferred; chicken broth can be used if needed)
- 1 (10-ounce) can Rotel tomatoes (diced tomatoes with green chilies)
- 2 tablespoons tomato paste
- 1 1/2 cups long grain white rice
- 2 cups shredded cheddar cheese (or a Mexican blend if you want more flavor variety)
Optional Toppings
- Sour cream
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Salsa or hot sauce
- Lime wedges
Instructions
1. Cook the Beef and Onion
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add 1 pound of ground beef and the diced onion. Use a wooden spoon or spatula to break the beef into smaller pieces as it cooks. Stir occasionally until the meat is browned and the onions are soft, about 6 to 8 minutes.
2. Drain the Fat and Season
If there’s excess grease in the pan, carefully drain it off. Then stir in the minced garlic and taco seasoning. Cook for another 30 seconds to 1 minute until the garlic is fragrant and the seasoning has coated the meat evenly.
3. Add Liquids and Rice
Stir in the beef broth, Rotel tomatoes (including the liquid), and tomato paste. Mix well to fully combine. Bring the mixture to a boil over medium-high heat.
Once boiling, stir in the rice. Make sure the rice is fully submerged in the liquid so it cooks evenly.
4. Simmer Until Tender
Reduce the heat to low and cover the skillet with a lid. Let it simmer for 20 to 25 minutes. Check occasionally to ensure the rice isn’t sticking to the bottom. The dish is ready when the rice is tender and most of the liquid has been absorbed.
5. Add Cheese and Melt
Sprinkle the shredded cheese evenly over the top of the cooked rice and beef mixture. Cover the skillet again and let it sit for another 3 to 5 minutes, or until the cheese is melted and gooey.
6. Serve and Enjoy
Turn off the heat, uncover, and give the dish a quick stir if you like your cheese mixed in. Or leave it as-is for a cheesier top layer. Add your favorite toppings and serve warm.
Notes
How to Know When the Beef is Cooked
Ground beef is done when it turns from pink to brown and no longer looks raw. If you’re unsure, break apart a chunk and check the inside—it should be fully brown with no pink center.
What If the Rice Isn’t Cooked Through?
If the rice is still crunchy after 25 minutes, add a splash more broth or water (about 1/4 cup), cover the skillet, and let it cook for another 5 to 7 minutes. Keep the heat low to prevent burning.
Overcooked Veggies?
If you added vegetables and they overcooked or became mushy, don’t worry. Make a note to add them later in the cooking process next time—perhaps after the first 10 minutes of simmering.
Beef Browning Too Fast?
If your beef is cooking too quickly and starting to burn, reduce the heat slightly and add a tablespoon of water to deglaze the pan. This will prevent sticking and help cook everything evenly.
No Lid? No Problem.
If your skillet doesn’t have a lid, cover it tightly with aluminum foil. Just make sure to press down around the edges to trap the steam inside.
Shortcut Tip
To save time, chop your onion and garlic the night before or use pre-chopped versions from the store. You can also measure out your seasonings and keep them in a small container for quick access.