Mexican Beef and Rice Skillet is a simple, flavorful one-pan meal that brings together seasoned ground beef, fluffy rice, colorful bell peppers, and a blend of classic Mexican spices. It’s a hearty dish full of comforting textures and fresh, bold flavors that come together quickly and easily.
I love making this skillet dinner on busy weeknights because everything cooks in one pan, which means less cleanup and more time to relax. Adding some canned tomatoes and a little beef broth to simmer the rice right in with the meat makes the whole dish extra tasty and keeps it nice and moist.
My favorite way to enjoy Mexican Beef and Rice Skillet is topped with a sprinkle of shredded cheese, some fresh cilantro, and a dollop of sour cream. It’s a great dish to serve with warm tortillas or a simple side salad, and it always gets smiles around the table because it’s both filling and full of flavor.
Key Ingredients & Substitutions
Ground beef: This is the base of the dish, adding hearty flavor and texture. If you want a leaner option, ground turkey or chicken works well too. For a plant-based swap, try crumbled tofu or a plant-based beef substitute.
Rice: Long-grain white rice cooks nicely here and soaks up all the tasty juices. You can also use brown rice, but it will need longer cooking and more liquid. Instant rice isn’t ideal, as it can turn mushy in this method.
Beans & corn: Black beans and corn add color, nutrition, and a bit of sweetness. Feel free to use canned beans for convenience, or swap black beans for pinto or kidney beans depending on what you have.
Spices: Cumin, chili powder, smoked paprika, and oregano give the dish its classic Mexican flavor. If you like it spicier, add a pinch of cayenne or chili flakes. If you don’t have smoked paprika, sweet paprika or regular paprika will work.
Cheese: Cheddar or a Mexican blend melts beautifully on top. If you prefer dairy-free, sprinkle with nutritional yeast or skip the cheese altogether for a lighter option.
How Do I Cook the Rice Perfectly in This Skillet?
Cooking rice well is key to this recipe turning out great. Follow these simple tips:
- Use the right liquid ratio: One cup of rice usually needs about two cups of liquid, but because there’s tomato juice and broth, this works well without adding extra.
- Keep the heat low and cover: Once boiling, reduce heat to a low simmer and cover with a tight-fitting lid. This traps steam to cook the rice evenly.
- Don’t stir while cooking: Stirring can make the rice mushy. Once you add spices and mix ingredients, leave it alone until the rice is done.
- Let it rest: After cooking, turn off the heat and leave the skillet covered for 5 minutes to let the rice finish absorbing moisture.
These steps help you get fluffy rice that’s full of flavor and perfectly cooked alongside the beef and veggies.
Equipment You’ll Need
- Large skillet or frying pan – I like a 12-inch skillet because it fits all ingredients comfortably and allows for even cooking.
- Wooden spoon or spatula – perfect for stirring everything together without scratching your skillet and to break up the beef.
- Measuring spoons and cups – help you add spices and liquids accurately for the best flavor.
- Can opener – for opening diced tomatoes, beans, and corn cans with ease.
- Knife and cutting board – essential for chopping onion, bell pepper, and garnish toppings like tomatoes and cilantro.
Flavor Variations & Add-Ins
- Protein options: Swap ground beef for ground turkey, chicken, or vegetarian crumbles to suit your preference or dietary needs.
- Cheese choices: Use Monterey Jack, Pepper Jack, or queso fresco for different cheesy flavors and textures.
- Veggie add-ins: Stir in sautéed spinach, zucchini, or jalapeños for more crunch, spice, or greenery.
- Spice boost: Add hot sauce, cayenne pepper, or a splash of lime juice to ramp up the flavor and add brightness.
Mexican Beef and Rice Skillet
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels (or fresh corn)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- Fresh cilantro for garnish
- 1 medium tomato, diced (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, for a total of approximately 35 minutes. It’s a quick and easy one-pan meal you can have ready any night of the week!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and season lightly with salt and pepper. Cook the beef, breaking it apart with a spoon, until it’s fully browned. If there’s extra fat, carefully drain it from the skillet.
2. Cook the Veggies:
Add the diced onion and red bell pepper to the skillet with the beef. Sauté for 3-4 minutes until the veggies soften. Then stir in the minced garlic and cook for another 30 seconds until you can smell its lovely aroma.
3. Add Rice and Other Ingredients:
Stir in the uncooked rice, canned diced tomatoes with their juice, beef broth, black beans, corn, and tomato paste. Mix everything together well so all the ingredients are combined evenly.
4. Season and Simmer:
Sprinkle in the cumin, chili powder, smoked paprika, oregano, and a little more salt and pepper to taste. Stir once more. Then bring the mixture to a boil. When it starts boiling, cover the skillet with a lid and turn the heat down to low. Let it simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been fully absorbed.
5. Add Cheese and Garnish:
Turn off the heat and sprinkle the shredded cheddar cheese on top. Cover again and let it sit for 3-5 minutes until the cheese melts nicely. Finally, garnish with chopped cilantro, diced tomatoes, and serve with lime wedges on the side.
6. Serve and Enjoy:
Scoop the skillet meal onto plates or serve it straight from the pan. This dish goes great with warm tortillas or a fresh salad for a complete, satisfying dinner.
Can I Use Brown Rice Instead of White Rice?
Yes, you can substitute brown rice, but keep in mind it will require a longer cooking time (about 40-45 minutes) and more liquid. You might need to add an extra ½ to 1 cup of beef broth and simmer longer until the rice is tender.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the skillet as instructed, then cool it completely before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.
Can I Freeze Leftovers?
Yes, this dish freezes well! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stove or microwave.
Is There a Vegetarian Version?
Definitely! Replace the ground beef with sautéed mushrooms, plant-based meat crumbles, or extra beans and veggies. Use vegetable broth instead of beef broth for a fully vegetarian meal.