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One-Pot Mexican Beef and Rice Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 pound; 85–90% lean works best)
  • Long-grain white rice (1 cup, uncooked)
  • Yellow onion (1 medium, diced)
  • Bell pepper (1 medium, diced; any color)
  • Garlic (3 cloves, minced)
  • Tomato sauce (1 cup) or crushed tomatoes
  • Diced green chiles (1 small can) or jalapeño for more heat
  • Beef or chicken broth (2 cups, low sodium)
  • Corn kernels (1 cup; canned and drained or frozen)
  • Black beans (1 can, drained and rinsed)
  • Chili powder (2 teaspoons)
  • Ground cumin (1½ teaspoons)
  • Smoked paprika (1 teaspoon) or regular paprika
  • Oregano (½ teaspoon; Mexican oregano if you have it)
  • Salt and black pepper (to taste)
  • Olive oil (1 tablespoon; optional if beef is lean)
  • Lime (1, for squeezing over at the end)
  • Shredded cheese (1 to 1½ cups; cheddar, Monterey Jack, or pepper jack)
  • Fresh cilantro (a small bunch, chopped)
  • Optional toppings: sour cream or Greek yogurt, avocado, sliced green onions, hot sauce

Method
 

  1. Prep your ingredients. Dice the onion and bell pepper. Mince the garlic. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. This helps the grains cook fluffy, not gummy.
  2. Brown the beef. Heat a large, deep skillet or Dutch oven over medium-high. Add a splash of olive oil if using lean beef. Crumble in the ground beef and cook, stirring, until browned with no pink left, about 5–7 minutes. Season lightly with salt and pepper.
  3. Sauté the aromatics. Add the diced onion and bell pepper to the skillet. Cook 3–4 minutes, stirring, until they soften. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Spice it up. Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir to coat the beef and veggies. Toasting the spices for a minute helps release their flavor.
  5. Add rice and liquids. Stir in the rinsed rice so it’s coated in all the seasonings. Pour in the broth and tomato sauce. Add the diced green chiles, corn, and black beans. Stir everything well and bring to a gentle simmer.
  6. Simmer and cover. Reduce heat to low, cover the skillet, and let it cook for 18–22 minutes. Avoid lifting the lid too often. The rice should absorb the liquid and become tender. If the pan looks dry before the rice is done, add a splash more broth and continue cooking.
  7. Check seasoning and texture. When the rice is tender, taste and adjust with salt, pepper, and more chili powder if needed. If it’s a bit saucy, let it sit uncovered for 2–3 minutes to thicken. If it’s too thick, stir in a few tablespoons of broth.
  8. Add the finishing touches. Squeeze in the juice of half a lime for brightness. Sprinkle the cheese over the top, cover for 1–2 minutes, and let it melt. Finish with chopped cilantro.
  9. Serve with toppings. Spoon into bowls and garnish with avocado, a dollop of sour cream, green onions, or a dash of hot sauce. A wedge of lime on the side is always welcome.