Easy Mexican Beef and Rice Skillet Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
521 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Easy Mexican Beef and Rice Skillet Recipe
Description
Ground beef is browned and separated into crumbles before sautéing diced sweet onion and minced garlic to develop flavor. Rinsed white rice, broth, salsa, corn, and black beans join the skillet along with homemade taco seasoning and salt. The mixture is brought to a boil, then simmered covered until the rice is tender and fully cooked. The dish is finished by stirring in freshly chopped cilantro and freshly squeezed lime juice, which add fresh notes and vibrant acidity to balance the savory, slightly spicy components.
The skillet method simplifies preparation by cooking all components together, allowing flavors to mingle during simmering. The texture combines fluffy rice with juicy, spiced ground beef and the softness of canned corn and beans for a satisfying mouthfeel. The dish is suitable for a casual dinner or meal prep, offering a Mexican-inspired taste profile without complex techniques.
For best flavor, adjust salt according to the taco seasoning used, especially if substituting store-bought blends. The recipe also accommodates spice adjustments by adding chili powder, cayenne, or jalapeños. Leftovers store well and reheat evenly, making it practical for make-ahead meals.
Prepping ingredients such as dicing onions and making seasoning mixes ahead of time can streamline cooking. Freezing leftovers is possible for up to 3 to 4 months when tightly wrapped, and reheating gently on the stovetop preserves texture.
Ingredients
- 1 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 1 lb. ground beef 85/15 or 90/10
- 1 sweet onion finely diced, small
- 3 cloves garlic finely minced
- 1 ¼ cups long grain white rice rinsed and drained
- 2 cups broth chicken or vegetable, regular sodium
- 15 oz. salsa mild or medium, in jar
- 15 oz. corn rinsed and drained, canned
- 15 oz. black beans rinsed and drained, canned
- 3 Tbsp. taco seasoning mix
- ½ tsp. salt to taste*
- 1 cilantro finely chopped, small bunch
- ½ lime juice
Instructions
- Brown the Beef: Add oil to a large Dutch oven over medium heat along with the ground beef. Cook for 6-7 minutes, or until no longer pink. Break the meat apart into smaller crumbles. Remove beef and place on a separate plate until needed.
- Sauté the Onion: While the beef is cooking, prep the onion. Add onion to any grease remaining in the Dutch oven and saute for 2-3 minutes. Add the minced garlic and continue sauteing for another 30 seconds.
- Add Remaining Ingredients: Pour in the rice, broth, salsa, corn, black beans, cooked beef, taco seasoning, and salt. Give it all a good stir. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and simmer for 25-30 minutes, or until rice is tender.
- Finish and Serve: Once rice is fully cooked, mix in chopped cilantro and serve with freshly squeezed lime juice. Enjoy!
Notes
- Adjust salt depending on whether you use homemade or store-bought taco seasoning.
- Prep onions, taco seasoning, and salsa ahead for quicker cooking.
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- This dish freezes well for 3 to 4 months; reheat gently on the stovetop until warm.
- Rinse rice before cooking to remove excess starch.
- Enhance spiciness by adding chili powder, cayenne pepper, or fresh jalapeños.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1975mg | 82% |
| Potassium | 772mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1229IU | 25% |
| Vitamin C | 11mg | 12% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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