If you are craving a hearty, flavorful, and incredibly comforting meal that comes together in one pan, the Skillet Mexican Beef and Rice Recipe is going to blow you away. This vibrant dish balances perfectly seasoned ground beef with tender rice, juicy tomatoes, and sweet corn, creating an explosion of classic Mexican-inspired flavors. It’s effortlessly simple, yet packed with so much taste that it quickly becomes a family favorite night after night. Plus, the melty cheddar cheese on top just seals the deal—it’s pure, home-cooked magic in a skillet!
Ingredients You’ll Need
These ingredients are straightforward but essential for building the rich layers of flavor, texture, and color in your skillet meal. Each element plays a crucial role, from the hearty beef to the aromatic spices and creamy cheese topping.
- 1 pound ground beef: Provides the protein punch and savory base for the dish.
- 1 small yellow onion (diced): Adds sweetness and depth when sautéed.
- 2 cloves garlic (minced): Brings fragrant warmth and character.
- 1 cup long-grain white rice (uncooked): Absorbs flavors while remaining fluffy and tender.
- 1 (15-ounce) can diced tomatoes (with juices): Gives a juicy, tangy burst that balances the spices.
- 1 (8-ounce) can tomato sauce: Smooth and rich, enhancing the saucy texture.
- 1 1/2 cups beef broth or water: Needed to cook the rice and infuse it with savory notes.
- 1 cup frozen corn: Adds subtle sweetness and a pop of color.
- 1 teaspoon chili powder: Brings classic Mexican spice and warmth.
- 1 teaspoon ground cumin: Earthy and aromatic, complements the chili perfectly.
- 1/2 teaspoon smoked paprika: Offers smoky nuance and vibrant color.
- 1/2 teaspoon salt: Elevates all the flavors.
- 1/4 teaspoon black pepper: Adds a mild kick of heat.
- 1 cup shredded cheddar or Mexican blend cheese: Melts beautifully to add creaminess and richness.
- 2 tablespoons chopped cilantro or green onions (optional): Fresh garnish that brightens the dish.
How to Make Skillet Mexican Beef and Rice Recipe
Step 1: Brown the Beef and Onion
Begin by heating your large skillet over medium heat and adding the ground beef and diced onion. Cook them together until the beef is fully browned and the onions have softened nicely, which typically takes about 6 to 8 minutes. This browning step builds a deep, savory flavor foundation. Don’t forget to drain the excess grease from the skillet to keep the dish from becoming too oily.
Step 2: Add Garlic and Rice
Next, toss in the minced garlic and cook it briefly for about a minute until it’s wonderfully fragrant. Then, stir in the uncooked rice, giving it a quick toss to coat it in the flavorful beef and onion mixture. This helps the rice toast just a bit for added texture and nuttiness before it absorbs the liquids.
Step 3: Combine Tomatoes, Sauce, Broth, and Spices
Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Add the frozen corn alongside the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together well, making sure the rice gets evenly mixed with all those bold, zesty flavors.
Step 4: Simmer Until Tender
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Let it cook for 18 to 20 minutes. During this time, the rice will soak up all the tasty liquids and become perfectly tender. Stir once or twice to prevent anything from sticking or burning on the bottom.
Step 5: Melt the Cheese and Garnish
Once the rice is fully cooked and liquid absorbed, remove the skillet from heat. Sprinkle the shredded cheese evenly over the top and cover the skillet again for 2 to 3 minutes, allowing the cheese to melt into a creamy, gooey blanket. If you like, finish with a sprinkle of chopped cilantro or green onions to add freshness and a burst of color.
How to Serve Skillet Mexican Beef and Rice Recipe
Garnishes
To really elevate the dish, dollop some sour cream over each serving, or add slices of creamy avocado on the side. These additions bring a cooling contrast to the warm spices and help balance the textures beautifully.
Side Dishes
Serve alongside crunchy tortilla chips or a bright, fresh salad for some crispness. Mexican-style black beans or a tangy pico de gallo also work wonderfully to round out the meal with complementary flavors.
Creative Ways to Present
Try scooping the Skillet Mexican Beef and Rice Recipe into warm flour or corn tortillas for a quick taco twist, or spoon it over crispy tostadas for extra crunch. You can even use it as a filling for stuffed bell peppers if you want to add some color and creativity to mealtime.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Mexican Beef and Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making it a fantastic option for next-day lunches or quick dinners.
Freezing
If you want to keep it longer, this dish freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Be sure to thaw it overnight in the fridge for the best results.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if needed to revive the rice’s texture. Covering the skillet or microwave-safe dish will help keep the moisture locked in as the cheese melty goodness returns.
FAQs
Can I use brown rice instead of white rice?
You can substitute brown rice, but keep in mind that it will require a longer cooking time and more liquid. Adjust accordingly and check for doneness to ensure the rice is tender.
Is this recipe spicy?
This Skillet Mexican Beef and Rice Recipe has a mild to moderate level of spice, thanks to chili powder and smoked paprika. You can easily adjust the heat by adding jalapeños or hot sauce for more kick.
Can I make this dish vegetarian?
Absolutely! Swap the ground beef for your favorite plant-based meat substitute or extra beans to keep it filling and nutritious.
What type of cheese works best?
Cheddar or a Mexican cheese blend melt beautifully and add the perfect creamy, tangy finish. Feel free to experiment with Monterey Jack or even queso fresco for different textures and flavors.
Is this recipe kid-friendly?
Yes! The balanced flavors and simple ingredients make it a hit with kids, though you can reduce or omit the spices if your little ones prefer milder tastes.
Final Thoughts
There is something truly comforting about the Skillet Mexican Beef and Rice Recipe that makes it a go-to for busy weeknights and casual family dinners alike. It’s satisfying, easy to prepare, and full of bold flavors that everyone will enjoy. If you haven’t tried this one-pan wonder yet, now is the perfect time to gather your ingredients and dive into a meal that feels like a warm hug on a plate.
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-Inspired
Description
A hearty and flavorful one-pan Mexican-inspired dish combining ground beef, rice, tomatoes, and spices, cooked in a skillet for an easy and satisfying meal.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 2 tablespoons chopped cilantro or green onions (optional)
Grains and Liquids
- 1 cup long-grain white rice, uncooked
- 1 (15-ounce) can diced tomatoes, with juices
- 1 (8-ounce) can tomato sauce
- 1 1/2 cups beef broth or water
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
- Cook Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onions are soft, about 6 to 8 minutes. Drain any excess grease to reduce fat content.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, ensuring the garlic doesn’t burn.
- Combine Ingredients: Add the uncooked rice, diced tomatoes with their juices, tomato sauce, beef broth (or water), frozen corn, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Mix everything thoroughly to combine the flavors evenly.
- Simmer the Mixture: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 18 to 20 minutes until the rice is tender and the liquid is fully absorbed. Stir once or twice during cooking to prevent sticking.
- Melt the Cheese: Remove the skillet from heat. Sprinkle the shredded cheese evenly on top, then cover the skillet again and let it sit for 2 to 3 minutes so the cheese can melt perfectly.
- Garnish and Serve: Garnish with chopped cilantro or green onions if desired. Serve the skillet Mexican beef and rice hot, optionally accompanied by sour cream, avocado slices, or tortilla chips for added flavor and texture.
Notes
- For a quicker meal, substitute instant rice but reduce the liquid amount slightly and shorten the cooking time accordingly.
- If you prefer your dish spicier, add diced jalapeños or a dash of your favorite hot sauce to the ingredients.
