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mexican beef and rice skillet topped with avocado, tomato, cheese, and cilantro.

Mexican Beef and Rice Skillet

4.79 from 23 votes
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!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6
Author: Molly Thompson

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
    sauteed onion and bell pepper in a skillet.
  • 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
    ground beef cooked with onion and peppers in a pan.
  • 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
    mexican beef and rice ingredients mixed in one skillet.
  • 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!