If you’re craving a comforting, flavorful one-pan meal that’s as vibrant as it is simple, this Skillet Mexican Beef and Rice Recipe is an absolute must-try. Combining juicy ground beef with tender rice, hearty black beans, sweet corn, and a perfect blend of spices, it delivers rich, satisfying Mexican-inspired taste with minimal fuss. The magic happens right in your skillet, making cleanup easy and the whole cooking process a joy. Whether you’re cooking for a busy weeknight or feeding friends, this dish brings warmth, zest, and a little fiesta to your table.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of taste, texture, and color. From the savory beef to the earthy spices, each component comes together simply but beautifully.
- 1 pound ground beef: The protein base that adds meaty richness and hearty flavor.
- 1 tablespoon olive oil: Helps sauté the aromatics while adding a subtle fruity note.
- 1 small onion, diced: For sweetness and a tender bite after cooking.
- 2 cloves garlic, minced: Adds a deep, fragrant aroma that wakes up the dish.
- 1 cup long-grain white rice (uncooked): Absorbs all the flavors and becomes wonderfully fluffy.
- 1 can (14.5 ounces) diced tomatoes (undrained): Brings juiciness and a slight tangy freshness.
- 1 can (15 ounces) black beans (drained and rinsed): Adds hearty texture and boosts fiber and protein.
- 1 ½ cups beef broth: The savory liquid that cooks the rice and infuses flavor throughout.
- 1 cup frozen corn: Offers pops of sweetness and vibrant color.
- 1 tablespoon chili powder: Packs a gentle heat and smoky complexity.
- 1 teaspoon ground cumin: Delivers warm, earthy notes essential for Mexican flavors.
- ½ teaspoon paprika: Adds subtle sweetness and a beautiful red hue.
- ½ teaspoon salt: Balances and enhances all other flavors.
- ¼ teaspoon black pepper: Gives a bit of sharpness and mild spice.
- 1 cup shredded cheddar cheese: Melts into creamy, gooey goodness that ties it all together.
- Chopped cilantro and lime wedges for garnish (optional): Add a fresh, zesty finish that brightens the dish.
How to Make Skillet Mexican Beef and Rice Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the diced onion and cook until softened, about 3 minutes—this builds the sweet base layer of flavor. Then add minced garlic and let it cook for just 30 seconds until fragrant, which will awaken your senses and get those taste buds tingling.
Step 2: Brown the Ground Beef
Next, add the ground beef to the skillet. Break it apart as it cooks so it browns evenly and develops a rich, savory crust. This takes about 5-7 minutes depending on your stove. If there’s excess grease, drain it to keep the dish from getting too oily but don’t toss all that flavor away.
Step 3: Combine Rice, Beans, and Spices
Stir in the uncooked long-grain rice, diced tomatoes with their juice, black beans, and frozen corn. Pour in the beef broth and season everything with chili powder, cumin, paprika, salt, and black pepper. This is when the dish starts to crescendo in aroma and color—almost ready to become a comforting feast.
Step 4: Simmer Until Tender
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is mostly absorbed. This slow, even cooking melds all the ingredients into one satisfying dish you’ll want seconds of.
Step 5: Melt the Cheese
Remove the lid and evenly sprinkle shredded cheddar cheese over the rice and beef mixture. Cover again and let the cheese melt for 2 to 3 minutes. That gooey, melty layer is the crowning glory of this recipe, adding creaminess and richness that makes every bite irresistible.
How to Serve Skillet Mexican Beef and Rice Recipe
Garnishes
A final flourish of chopped fresh cilantro and a squeeze of lime juice bring bright, herbal, and citrusy notes that perfectly contrast the warm, hearty flavors. These garnishes aren’t just pretty—they elevate each bite with freshness and a pop of color.
Side Dishes
This Skillet Mexican Beef and Rice Recipe pairs wonderfully with crisp green salads, crunchy tortilla chips for scooping, or even a side of guacamole if you want to add creaminess and healthy fats. Roasted vegetables or a simple avocado salad also complement the dish beautifully.
Creative Ways to Present
For a festive touch, serve the skillet right from the pan at the table so everyone can dig in together. You can also spoon the mixture into warm tortillas for quick tacos, or pile it over a bed of greens for a Mexican-inspired rice bowl. The options are endless and fun to explore.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Mexican Beef and Rice Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it completely before sealing to maintain freshness.
Freezing
If you want to batch cook, this dish freezes nicely. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the rice texture intact and the flavors vibrant.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen it up. You can also microwave individual portions until warmed through, stirring halfway to ensure even heating and melty cheese goodness.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice can be swapped in for a nuttier flavor and extra fiber. Just note that it takes longer to cook—around 40 to 45 minutes—and you’ll want to increase the broth slightly to ensure it cooks properly.
How can I make this recipe spicier?
To add a kick, toss in a diced jalapeño along with the onions or sprinkle in some cayenne pepper with the other spices. Start with a small amount and adjust based on your heat preference.
Is this dish gluten-free?
Yes, the Skillet Mexican Beef and Rice Recipe is naturally gluten-free as long as you use gluten-free beef broth. Always check labels on canned goods and seasoning blends to be sure.
Can I prepare this recipe in advance and reheat it?
You can definitely make this ahead of time. It reheats beautifully and can be stored for several days in the fridge or frozen for longer storage. It’s ideal for meal prep or busy weeknights.
What can I substitute for cheddar cheese?
Mild Monterey Jack, a Mexican blend, or even queso fresco work as delicious alternatives. Choose a cheese that melts well and suits your taste preferences for a similar comforting finish.
Final Thoughts
This Skillet Mexican Beef and Rice Recipe is a reliable, soulful meal that never fails to satisfy. It’s quick enough for weeknights, crowd-pleasing enough for casual gatherings, and packed with flavors that warm your heart. I can’t wait for you to try this recipe and make it your own—it might just become your go-to Mexican-inspired dinner!
Print
Skillet Mexican Beef and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Skillet Mexican Beef and Rice recipe is a flavorful and hearty one-pan dinner perfect for busy weeknights. Ground beef is cooked with aromatic onions and garlic, then simmered with rice, black beans, corn, and a blend of Mexican spices until tender. Topped with melted cheddar cheese and garnished with fresh cilantro and lime wedges, this dish delivers a satisfying combination of savory, spicy, and zesty flavors all in one skillet.
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Rice and Beans
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ½ cups beef broth
- 1 cup frozen corn
Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- Chopped cilantro, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- Prepare the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant, stirring frequently to prevent burning.
- Cook the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook until browned, breaking the meat apart with a spoon as it cooks. Once browned, drain any excess grease from the skillet to keep the dish from becoming too oily.
- Add Rice and Ingredients: Stir in the uncooked white rice, diced tomatoes with their juices, black beans, beef broth, frozen corn, chili powder, ground cumin, paprika, salt, and black pepper. Mix everything thoroughly to combine all ingredients.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during cooking to retain steam.
- Add Cheese and Melt: Remove the lid and sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again and cook for an additional 2 to 3 minutes over low heat until the cheese melts completely.
- Garnish and Serve: Remove from heat. Garnish with chopped fresh cilantro and lime wedges if desired. Serve the skillet Mexican beef and rice warm for a comforting and delicious meal.
Notes
- For a spicier kick, add a diced jalapeño pepper or ¼ teaspoon cayenne pepper along with the seasonings.
- You can substitute brown rice for white rice; however, you will need to increase the cooking time by about 10-15 minutes and add extra broth to ensure the rice cooks properly.
- Leftovers can be refrigerated for up to 3 days and reheat well in the microwave or on the stovetop.
- For a dairy-free version, omit the cheddar cheese or use a dairy-free cheese alternative.
