Dinner

Mexican Beef ‘N’ Rice Skillet Recipe

Name: Mexican Beef ‘N’ Rice Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tbsp. extra-virgin olive oil; 1 large onion, chopped; 1 lb. ground beef; 1 cup white rice; 1 (15-oz.) can fire-roasted tomatoes; 1 (15-oz.) can black beans, rinsed and drained; 1 1/2 cups corn (fresh, frozen, or canned); 1 (4-oz.) can green chiles; 1 tbsp. ground cumin; 1 tbsp. chili powder; Kosher salt, to taste; 2 cups low-sodium chicken broth; 1 1/2 cups shredded cheddar and Monterey Jack cheese; Fresh cilantro, for garnish

ByElena Hart August 17, 2026August 17, 2026

Jump to Recipe

Introduction

This Mexican Beef ’N’ Rice Skillet is a flavorful, hearty one-pan meal perfect for busy weeknights. Packed with seasoned ground beef, rice, beans, and cheese, it’s simple to prepare yet satisfying for the whole family.

A close-up view of a thick skillet dish with three main layers: a base layer of cooked rice mixed with black beans, corn, browned ground beef, and small tomato pieces, all mixed together showing a rough, chunky texture in golden, yellow, black, brown, and red hues; a middle layer of melted white and orange cheddar cheese spread evenly on top, slightly bubbling and blending over the ingredients below; and a garnish layer of fresh green cilantro leaves scattered sparingly over the cheese. The dish sits inside a black cast iron skillet with bright red handles, positioned on a white marbled surface. A wooden spoon is partially submerged into the food on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, chopped

1 lb. ground beef
1 cup white rice

1 (15-oz.) can fire-roasted tomatoes
1 (15-oz.) can black beans, rinsed and drained

1 1/2 cups corn (fresh, frozen, or canned)
1 (4-oz.) can green chiles
1 tbsp. ground cumin

1 tbsp. chili powder
Kosher salt, to taste
2 cups low-sodium chicken broth

1 1/2 cups shredded cheddar and Monterey Jack cheese
Fresh cilantro, for garnish

Instructions

Step 1: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for 2 minutes until softened, then add the ground beef. Cook until no longer pink, about 6 minutes, breaking up the meat with a wooden spoon as it browns. Drain any excess fat.

Step 2: Push the beef to one side of the skillet and add the white rice to the other side. Cook the rice for 2 minutes, then add the fire-roasted tomatoes, black beans, corn, green chiles, ground cumin, and chili powder. Season with kosher salt and stir everything together.
Step 3: Pour the chicken broth over the mixture. Bring to a simmer, cover, and cook for 20 minutes. If the liquid is absorbed before the rice is fully cooked, add 2 more tablespoons of water, recover, and continue simmering until the rice is tender.
Step 4: Sprinkle the shredded cheddar and Monterey Jack cheese evenly on top. Cover the skillet and let the cheese melt for 2 to 3 minutes.

Step 5: Garnish with fresh cilantro and serve warm.

Tips & Variations

Try substituting ground turkey for beef for a leaner option.
Add a diced jalapeño with the onions for an extra kick of heat.

Use brown rice, but increase the cooking time and liquid according to package instructions.
Serve with a side of guacamole or sour cream for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the mixture looks dry.