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One pot Mexican beef and rice is a simple dinner with pantry staples done it less than 30 minutes! It’s gluten-free, dairy-free, and full of protein.
Do you love Mexican recipes? You’ll love chorizo tacos, Birria tacos, and Mexican shredded beef.
It’s no secret I love one pot meals. They check all the boxes: easy to make, easy clean up, healthy, filling and DELICIOUS. This one is no different.
Is Mexican beef and rice healthy?
As always, everyone’s defintion of healthy can vary, but I would definitely consider this healthy. It’s gluten free, dairy free and full of fiber and protein.
A 3oz. serving of beef provides 25 grams of protein and 10 essential nutrients, like B vitamins. Plus the rice and beans provider fiber. Top this recipe with avocado and you’re set!
Ingredients for Mexican Beef and Rice:
- Onion
- Bell pepper (any color)
- Garlic
- Ground beef
- Taco seasoning
- Salsa
- Black beans
- Corn
- Rice
- Beef broth
- Toppings: sliced avocado, chopped cilantro, lime juice, cherry tomatoes, cilantro lime ranch
You probably have all of the ingredients for this recipe in your pantry and fridge right now!
Recipe Tips:
- Use a clean brand of taco seasoning like Siete or make your own.
- Use a local beef farmer or deliver service like Butcher Box to get your beef!
- Don’t skip on fresh herbs. The cilantro makes such a great topping!
- Highly recommend a drizzle of this creamy cilantro lime jalapeno dressing on top.
- If you don’t have a bell pepper you can use diced green chilis instead.
- Make sure to lift the lid and stir the rice a few times while cooking so it doesn’t burn on the bottom.
Love one pot meals? Try this one pot spanish chicken and rice, one skillet lemon chicken orzo, or one pan creamy chicken and gnocchi next!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
This post is sponsored by The Ohio Beef Council. All thoughts and opinions are my own. Thank you to brands like them that allow me to keep sharing free recipes with you!
More easy Mexican meals:
- One pot taco pasta
- Sheet pan chicken fajitas
- Sheet pan steak fajitas
- Instant pot salsa chicken
- Slow cooker Mexican chicken casserole
- Sheet pan burrito bowl
One Pot Mexican Beef and Rice
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Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion diced
- 1 bell pepper (any color) diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning I like Siete brand (see notes for homemade taco seasoning)
- 1/4 cup water
- 1 cup mild salsa
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can corn drained
- 1 1/4 cups uncooked long grain rice (I used white rice)
- 2 1/2 cups beef broth/stock
- 1/2 cup shredded mexican cheese optional
- Toppings: sliced avocado chopped cilantro, lime juice, cilantro lime ranch, cherry tomatoes
Instructions
- Add coconut oil to a medium skillet and cook over medium heat. Once hot, add the diced onion and pepper and stir until soft and onions are translucent, 4-5 minutes. Add the garlic and cook for another 1-2 minutes or until fragrant. Add the ground beef and cook, stirring frequently, until browned and no pink remains. Next add the taco seasoning and water and cook until thickened.
- Add the salsa, black beans, corn, uncooked rice and beef broth. Stir to combine. Close the lid of the pot and turn the heat up to high. Once it’s boiling, reduce the heat to low and simmer, covered, for 20 minutes. Open the lid to stir a few times so the bottom doesn’t burn.
- If using the cheese, open the lid and sprinkle the top with cheese then close the lid and remove from the heat and let sit for 5 minutes or until the cheese is melted.
- Top with avocado, cilantro, tomatoes, lime juice or cilantro lime ranch if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good my entire family had seconds and I have crazy picky kids and husband. And my son woke up the next morning excited to eat the leftovers for lunch.
I am curious about the serving size? You list 1g… I’m not use to measuring like this can you help with measuring with a cup?
Thank you
Serving size says 1g and 404 cal. 1 g is 0.035 ounces! Surely this is a misprint? Please advise as a portion normally is half a cup. Half a cup would be astronomically high in calories and carbs. Thank you.
I stuff bell peppers with this recipe and it’s so good
Excellent recipe! My family loved it. Quick question? How many cups in a serving size? I’m working with a nutritionist and I have to log and reach nutrition goals.
Honestly, not beginner friendly. I followed the recipe to a tee, yet there was still liquid in the skillet and the rice wasn’t fully cooked. I had to keep tampering with the heat. Next time maybe specify if instant rice or regular rice was used.
Easy and delicious!
Two of our favorites things in a recipe!
Making for the fifth time in two months for dinner tonight. We love this. So easy, so quick, so handy to have in the freezer. Win-win. And my guess is that most picky eaters would enjoy this. Pro tip: Always eat this with avocado or guacamole. And we always put lots of pepper jack cheese on top.
This makes me so happy!! Sounds incredible!
I’ve cooked this recipe tons of times now and we love it!! Full of flavor!!!