Mexican Rice Skillet
A bold, comforting one-pan meal loaded with seasoned ground beef, fluffy rice, and colorful veggies—perfect for busy weeknights and easy cleanup!
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: ~40 minutes
Ingredients
1 lb (450 g) lean ground beef
1 cup onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice (uncooked)
1½ cups beef broth
1 can (14.5 oz / 410 g) diced tomatoes, undrained
1 cup corn kernels (fresh, canned, or frozen)
1 cup black beans, drained and rinsed
1 cup bell pepper, diced (any color)
2 tablespoons olive oil (if needed)
Seasonings
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Optional Toppings
Shredded cheddar or Mexican-blend cheese
Sour cream or Greek yogurt
Chopped fresh cilantro
Sliced green onions
Avocado or guacamole
Lime wedges
Instructions
Brown the beef
Heat a large skillet over medium heat.
Add ground beef and cook until browned, breaking it up as it cooks.
Drain excess fat if needed.
Sauté aromatics
Add onion and bell pepper to the skillet.
Cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Season
Add chili powder, cumin, paprika, oregano, salt, and pepper.
Stir well to coat the beef and vegetables.
Add rice & liquids
Stir in uncooked rice, diced tomatoes (with juice), and beef broth.
Simmer
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Add beans & corn
Stir in black beans and corn.
Cover and cook for another 5 minutes until heated through.
Serve
Remove from heat.
Add your favorite toppings and serve hot.
Tips & Variations
Swap beef for ground turkey or chicken
Use brown rice (add extra broth and cooking time)
Make it spicy with jalapeños or cayenne
Turn leftovers into burrito or taco filling
A cozy, colorful skillet dinner the whole family will love
