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Mexican Beef and Rice Skillet Recipe

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4.1 from 34 reviews

A flavorful and hearty Mexican Beef and Rice Skillet recipe that combines seasoned ground beef, rice, beans, corn, and cheese in one pan for a quick and satisfying meal. Perfect for a family dinner, this dish is cooked on the stovetop and finished with melted cheese and optional taco toppings.

Ingredients

Main Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 Tbsp taco seasoning
  • ½ tsp fine sea salt (or to taste)
  • 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
  • 1 can black beans, drained and rinsed
  • 1 cup corn, rinsed (frozen or canned)
  • ¾ cup jasmine rice, rinsed and drained
  • 2 cups low-sodium chicken stock
  • 2 cups Mexican cheese (Colby Jack, or equal parts mozzarella and cheddar)

Instructions

  1. Brown the Beef: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the ground beef and sauté, breaking it apart with a spatula, until it is no longer pink, about 3 minutes.
  2. Sauté Aromatics: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Seasoning: Stir in 4 tablespoons of taco seasoning, mixing thoroughly to coat the beef and vegetables.
  4. Combine Main Ingredients: Pour in the Rotel diced tomatoes and green chilis with their juices, black beans, corn, and rinsed jasmine rice. Stir well to combine all ingredients evenly.
  5. Add Stock and Simmer: Pour in 2 cups of low-sodium chicken stock and add ½ teaspoon of fine sea salt or to taste. Bring the mixture to a light boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes or until the rice is fully cooked.
  6. Cheese Topping: Turn off the heat, remove the lid, and evenly sprinkle 2 cups of Mexican cheese over the top. Cover again and let it rest for 5 minutes until the cheese melts completely.
  7. Serve and Garnish: Garnish with fresh cilantro or your favorite taco toppings before serving. Enjoy this warm and flavorful skillet meal!

Notes

  • If you prefer a vegetarian version, substitute ground beef with plant-based meat or additional beans.
  • Adjust the level of taco seasoning and salt according to taste preferences.
  • You can use any medium-grain rice, but jasmine rice works best for this recipe.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
  • Add extra vegetables like bell peppers or zucchini for a more colorful dish.

Find it online: https://recipethrive.com/mexican-beef-and-rice-skillet-recipe/