Mexican Beef and Rice Skillet
This Mexican Beef and Rice Skillet is my weeknight one pan go-to. Think saucy taco meat, tender rice, melty cheese, and a pop of lime, all bubbling away together while you relax. Minimal dishes, happy bellies, instant replay requested!
PRINT RECIPE
PIN RECIPE
Servings: 6
INGREDIENTS
- 2 Tablespoons olive oil or coconut oil
- 1 medium yellow onion diced
- 1 bell pepper any color, diced
- 2 cloves garlic minced
- 1 pound ground beef I used 93% lean
- 1 (1 ounce) package taco seasoning I like Siete (see notes for homemade taco seasoning)
- 1/4 cup water
- 1 cup mild salsa
- 1 (15oz) can black beans drained and rinsed
- 1 (15oz) can corn drained
- 1 1/4 cups uncooked long grain white rice
- 2 1/2 cups low sodium beef broth
- 1/2 cup shredded mexican cheese optional
- Toppings: sliced avocado, chopped cilantro, lime juice, cilantro lime ranch, cherry tomatoes
INSTRUCTIONS
- Saute the veggies (4 min): Heat the oil in a medium skillet over medium heat. Once hot, add the diced onion and pepper and stir until soft and onions are translucent, 3-4 minutes. Stir in the garlic and cook for another 1-2 minutes or until fragrant.2 Tablespoons olive oil, 1 medium yellow onion, 1 bell pepper, 2 cloves garlic
- Brown the beef (5 min): 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.1 pound ground beef
- Simmer & cover (20 min): Stir in the black beans, corn, uncooked rice and beef broth until combined. Turn the heat up to high and bring to a boil then reduce to low, cover, and simmer for 20 minutes. Open the lid to stir a few times so the bottom doesn’t burn.1 (1 ounce) package taco seasoning, 1/4 cup water, 1 cup mild salsa, 1 (15oz) can black beans, 1 (15oz) can corn, 1 1/4 cups uncooked long grain white rice, 2 1/2 cups low sodium beef broth
- Melt the cheese (2 min): 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 2-3 minutes or until the cheese is melted.1/2 cup shredded mexican cheese
- Top with avocado, cilantro, tomatoes, lime juice or cilantro lime ranch if desired.
Notes
Homemade taco seasoning: Mix together 1 tablespoon chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp pepper.
To Store. Cool completely and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
To Reheat. Warm on the stovetop with a splash of broth, microwave in 30-second intervals, or bake at 350°F for 15-20 minutes, covered with foil.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 58.9g | Protein: 25.1g | Fat: 7.7g | Fiber: 8.4g | Sugar: 8.2g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
