# 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.

_Dinner · Mexican-American_

Prep: 10 min · Cook: 30 min · Total: 40 min · Yields: 4 servings

## Ingredients

- 1 tbsp vegetable oil
- 1 lb ground beef (80/20 preferred)
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 4 cloves garlic (minced)
- 1 cup long-grain white rice (uncooked)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 can diced tomatoes (14.5 oz, undrained)
- 1 can tomato sauce (8 oz)
- 1 ½ cups beef broth
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- 2 tbsp fresh cilantro (chopped, for serving)

## Instructions

1. Heat 1 tbsp vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering.
2. 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.
3. Add the diced 1 medium yellow onion and 1 medium green bell pepper to the skillet. Cook, stirring occasionally, until softened, about 4 minutes.
4. Stir in the 4 cloves garlic and cook for 30 seconds until fragrant.
5. 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.
6. Sprinkle in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Stir for 30 seconds to bloom the spices.
7. Pour in the 1 can diced tomatoes (with juices), 1 can tomato sauce, and 1.5 cups beef broth. Stir everything together and bring to a boil.
8. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice has absorbed the liquid and is tender.
9. 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.

## Tip

> Toast the rice in the fat before adding any liquid — those 2 minutes of dry heat build a nutty layer that keeps the grains distinct and prevents the finished dish from turning mushy.

Tags: one-pan, weeknight, 30-minute, comfort-food

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Canonical: https://just-recipes.io/recipes/skillet-mexican-beef-and-rice