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
Scale
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.
