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Mexican Beef ‘N’ Rice Skillet Recipe

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★★★★★

4.5 from 91 reviews

This flavorful Mexican Beef ‘N’ Rice Skillet is a one-pan meal combining ground beef, rice, beans, and sweet corn with vibrant spices like cumin and chili powder, all cooked together in a skillet and topped with melted cheddar and Monterey Jack cheese. It’s a hearty, comforting dish perfect for busy weeknights, offering a balanced mix of protein, fiber, and rich Mexican-inspired flavors.

Ingredients

Scale

Main 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

  1. Heat the oil and cook onion and beef: In a large skillet over medium heat, heat the extra-virgin olive oil. Add the chopped onion and cook for about 2 minutes until softened. Add the ground beef and cook until no longer pink, approximately 6 minutes, breaking it up with a wooden spoon as it browns. Drain any excess fat from the skillet.
  2. Add rice and remaining ingredients: Push the cooked beef to one side of the skillet and add the white rice to the other side. Cook the rice for 2 minutes to toast slightly. Then add the fire-roasted tomatoes, drained black beans, corn, green chiles, ground cumin, chili powder, and kosher salt to taste. Stir everything to combine evenly.
  3. Simmer with chicken broth: Pour the low-sodium chicken broth over the mixture. Bring it to a simmer, then cover the skillet with a lid and cook for 20 minutes. If by the end of this time the water has been absorbed but the rice is not fully cooked, add 2 more tablespoons of water, re-cover, and simmer until rice is tender.
  4. Melt the cheese: Once the rice is cooked through, sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Cover the skillet and let the cheese melt for 2 to 3 minutes.
  5. Garnish and serve: Remove the lid, garnish the dish with fresh cilantro leaves, and serve hot.

Notes

  • Use low-sodium chicken broth to control the salt content of the dish.
  • If fresh corn is in season, it adds a sweeter crunch compared to frozen or canned.
  • To make this dish spicier, consider adding a pinch of cayenne pepper or using hotter chiles.
  • For a vegetarian version, substitute ground beef with textured vegetable protein or cooked lentils and use vegetable broth.
  • Leftovers refrigerate well for up to 3 days and can be reheated in a skillet or microwave.

Keywords: Mexican ground beef skillet, beef and rice recipe, one-pan Mexican dinner, easy weeknight dinner, fire-roasted tomatoes recipe

Find it online: https://thefoodrecipe.com/mexican-beef-n-rice-skillet-recipe/