Mexican Beef and Rice Skillet
This Mexican Beef and Rice Skillet is hearty, flavorful, and all made in one pan. Packed with Tex-Mex flavors, tender rice, and plenty of protein, it’s the kind of weeknight recipe you’ll want to keep on repeat.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef 90% lean or more
- 1 large onion chopped
- 3 cloves garlic minced
- 1 red pepper diced
- 1 tablespoon taco seasoning
- salt & pepper to taste
- 1 ½ cups tomato sauce
- 1 cup salsa
- 1 cup rice see notes
- 2 cups beef stock or more if it seems dry
- 15 oz black beans (1 can)
- ½ cup sweet corn canned OR frozen
- Optional toppings: Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if needed.
- Stir in the onion, garlic, red pepper, taco seasoning, salt, and pepper. Cook for 3–4 minutes, until the vegetables are softened and fragrant.
- Add the tomato sauce, salsa, rice, and broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Stir in the black beans and corn. Cook uncovered for 5 more minutes, until everything is heated through and combined.
- Taste and adjust seasoning if needed. Serve warm with your favorite toppings like shredded cheese, avocado, cilantro, or sour cream.
Notes
- Choose the right rice: I recommend to use parboiled rice or rice that cooks in about 15 minutes, so the dish finishes in the right time. Regular long-grain or jasmine rice takes longer (closer to 20 minutes), so adjust the cook time and add extra broth if needed.
- Don’t pre-cook the rice: The rice cooks right in the skillet with the beef and broth- it soaks up all those savory flavors from the beef, salsa, and broth as it simmers.
- Keep an eye on the liquid: Every skillet can cook a little differently. If it looks too dry before the rice is fully tender, I just stir in a bit of broth or water - it keeps everything moist and flavorful.
- Keep the lid on: Once the rice starts cooking, cover the skillet and resist lifting the lid too often. This helps trap the steam so the rice cooks evenly.
- Season to taste: Taco seasoning blends can vary a lot. I always give it a quick taste at the end and adjust with a little more salt, pepper, or seasoning if needed.
Nutrition
Calories: 392kcal | Carbohydrates: 51g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1247mg | Potassium: 902mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1337IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 4mg
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