Skillet Mexican Beef and Rice
One pan, 30 minutes, and a deeply seasoned tomato-beef broth that cooks the rice from the inside out. Weeknight comfort with real flavor.
Ingredients
- 1 tbspvegetable oil
- 1 lbground beef(80/20 preferred)
- 1 mediumyellow onion(diced)
- 1 mediumgreen bell pepper(diced)
- 4 clovesgarlic(minced)
- 1 cuplong-grain white rice(uncooked)
- 2 tspchili powder
- 1 tspground cumin
- 1 tspsmoked paprika
- ½ tspdried oregano
- ½ tspsalt
- ¼ tspblack pepper
- 1 candiced tomatoes(14.5 oz, undrained)
- 1 cantomato sauce(8 oz)
- 1 ½ cupsbeef broth
- 1 canblack beans(15 oz, drained and rinsed)
- 1 cupfrozen corn
- 1 cupshredded Mexican cheese blend
- 2 tbspfresh cilantro(chopped, for serving)
Method
- 01
Heat 1 tbsp vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 02
Add 1 lb ground beef and cook, breaking it up with a spoon, until no pink remains, about 5–6 minutes. Drain excess fat, leaving about 1 tbsp in the pan.
- 03
Add the diced 1 medium yellow onion and 1 medium green bell pepper to the skillet. Cook, stirring occasionally, until softened, about 4 minutes.
- 04
Stir in the 4 cloves garlic and cook for 30 seconds until fragrant.
- 05
Add 1 cup long-grain white rice and stir to coat in the fat. Toast for 1–2 minutes, stirring constantly, until the grains turn slightly opaque.
- 06
Sprinkle in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir for 30 seconds to bloom the spices.
- 07
Pour in the 1 can diced tomatoes (with juices), 1 can tomato sauce, and 1 ½ cups beef broth. Stir everything together and bring to a boil.
- 08
Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice has absorbed the liquid and is tender.
- 09
Uncover and stir in 1 can black beans and 1 cup frozen corn. Cook for 2–3 minutes until heated through.
- 10
Sprinkle 1 cup shredded Mexican cheese blend evenly over the top. Cover for 1–2 minutes until the cheese melts.
- 11
Remove from heat, scatter 2 tbsp fresh cilantro over the top, and serve directly from the skillet.
Adapted from public domain & community sources