If you’re looking for a vibrant, all-in-one meal that packs bold flavors and satisfying texture, the Mexican Beef and Rice Skillet Recipe is your new best friend. This dish combines savory ground beef with colorful bell peppers, hearty black beans, sweet corn, and zesty salsa, all brought together with perfectly cooked rice in one hearty skillet. It’s effortless to prepare, making it an ideal weeknight dinner that tastes like it took hours to craft. Trust me, once you try this, it’s going to be your go-to comfort food with a delicious Mexican twist.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a key role in building the vibrant layers of flavor and inviting textures that make this dish so special. From the aromatic sautéed onions and garlic to the smoky taco seasoning and fresh veggies, everything works together to create a colorful, balanced skillet meal.
- Olive oil: A perfect base for sautéing, adds a subtle richness that carries flavors beautifully.
- Large onion (chopped): Brings sweetness and depth to the dish when caramelized.
- Garlic cloves (minced): Infuses a fragrant, slightly spicy aroma that wakes up the palate.
- Ground beef (1 pound): The hearty protein backbone, adds satisfying substance and meaty flavor.
- Red and yellow peppers (diced): Their vibrant colors bring freshness and a slight crunch.
- Tomato paste (1 tablespoon): Concentrates tomato’s tang and sweetness, enriching the sauce.
- Taco seasoning (1 tablespoon): Adds authentic Mexican spices for a warm, slightly smoky kick.
- Salt & pepper (to taste): Essential for balancing all the flavors perfectly.
- Rice (1 cup, parboiled preferred): The starchy element that soaks up all the savory juices.
- Broth (1.5 cups): Adds moisture and enhances flavor while cooking the rice to tenderness.
- Chunky salsa (16-oz jar): Brings zest, texture, and a touch of sweetness with a hint of spice.
- Black beans (15-oz can): Adds protein, creaminess, and a lovely contrast in texture.
- Sweet corn (1 cup, canned or frozen): Gives pops of sweetness and pleasant juiciness.
- Optional toppings: Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips—to personalize every bite.
How to Make Mexican Beef and Rice Skillet Recipe
Step 1: Brown the Meat and Sauté Aromatics
Start by heating the olive oil in a large skillet set over medium-high heat. Toss in the chopped onion and cook for about 2 minutes until they soften and start to turn golden. Next, add the minced garlic and ground beef, breaking up the meat with a spatula as it browns. This step builds a flavorful foundation with that rich caramelized quality that good beef delivers. Once browned, stir in the diced red and yellow peppers and cook them for an additional minute to keep their bright color and fresh crunch.
Step 2: Bring in the Flavors with Spices and Tomato Paste
The magic starts here—mix in the tomato paste, taco seasoning, and a pinch of salt and pepper. Letting these ingredients cook together gently for about a minute lets the spices bloom and the tomato paste deepen in flavor, adding richness and a subtle tang that pulls everything together.
Step 3: Add the Rice, Broth, and Vegetables
Now it’s time to pour in the rice, broth, chunky salsa, black beans, and sweet corn. Stir everything thoroughly to combine, ensuring the rice is evenly submerged in the flavorful liquid. This combination will cook together, allowing the rice to soak up every bit of the delicious sauce while the beans and corn add charming texture and sweetness with each bite.
Step 4: Simmer Until Tender and Serve
Bring the skillet to a gentle simmer, then cover with a lid and reduce the heat to low. Allow it to cook undisturbed for around 15 minutes or until the rice is tender and the liquid absorbed. If it looks too dry before the rice is done, feel free to add a splash more broth. Once the rice and meat are perfectly cooked, sprinkle shredded cheese over the top, cover again, and let it melt for a couple of minutes for that irresistible gooey finish.
How to Serve Mexican Beef and Rice Skillet Recipe
Garnishes
The best part about this dish is how easily you can customize it with fresh toppings. A handful of chopped cilantro adds a zesty brightness, while sliced avocado delivers creamy contrast. A dollop of sour cream balances the heat, shredded cheese melts perfectly on top, and lime wedges bring a fresh citrusy pop. Don’t forget crunchy tortilla chips on the side to scoop up every flavorful bite.
Side Dishes
If you want to round out this skillet meal, serve it alongside a simple green salad tossed with a tangy vinaigrette or some charred grilled vegetables for extra smokiness. Cornbread or warm flour tortillas work wonderfully to soak up any leftover sauce and complement the Mexican-inspired flavors beautifully.
Creative Ways to Present
Feeling fancy? Serve the Mexican Beef and Rice Skillet Recipe in individual cast iron skillets for rustic charm. Or pile it onto a big platter with customization options in separate bowls for a fun, interactive family-style meal. You can even stuff the mixture into bell peppers or use it as a hearty burrito filling for a delicious twist.
Make Ahead and Storage
Storing Leftovers
This dish holds up wonderfully for leftovers. Once cool, transfer the skillet contents to an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making your next meal even tastier.
Freezing
Want to stash some away for busy days? Simply pack the cooled mixture into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to three months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop with a splash of broth or water to refresh the rice’s texture. You can also microwave it covered in short bursts, stirring between, until heated through. Adding a fresh sprinkle of cheese or a squeeze of lime before serving brightens it up beautifully.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! While ground beef gives a classic flavor, you can substitute ground turkey, chicken, or even plant-based meat alternatives to suit your preference or dietary needs. Just adjust cooking times based on the protein choice.
Does the type of rice really matter?
Parboiled rice works best here since it holds its shape and texture well during the simmering process. However, you can try long grain white rice if that’s what you have on hand, just be mindful the cooking liquid might need slight adjustments.
Can I make this recipe vegetarian?
Yes! Simply omit the ground beef and add extra beans or lentils for protein. You might also want to add an additional tablespoon or two of olive oil or a meat substitute to keep the richness.
How spicy is this dish?
The spice level mainly depends on the taco seasoning and salsa you use. Opt for mild versions if you’re sensitive to heat or add jalapeños for an extra kick. You can always adjust the seasoning to your liking.
What can I substitute for broth?
If you don’t have broth handy, water will work in a pinch, but the flavor won’t be as robust. For a quick upgrade, mix water with a bouillon cube or a sprinkle of stock powder to keep that savory depth.
Final Thoughts
There’s something incredibly satisfying about a dish that brings so much flavor, color, and ease together in one skillet. The Mexican Beef and Rice Skillet Recipe is perfect for busy nights, casual gatherings, or whenever you want a comforting, crowd-pleasing meal that everyone loves. I can’t wait for you to make it your own and enjoy the delicious simplicity of this fantastic recipe!
Print
Mexican Beef and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and hearty Mexican Beef and Rice Skillet combining ground beef, vegetables, rice, and classic Mexican seasonings all cooked together in one pan for an easy and satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 tablespoon tomato paste
- 1 tablespoon taco seasoning
- Salt and pepper, to taste
- 1 cup parboiled rice
- 1.5 cups broth (chicken or beef)
- 1 jar (16-oz) chunky salsa
- 1 can (15-oz) black beans, drained and rinsed
- 1 cup sweet corn (canned or frozen)
Optional Toppings
- Shredded cheese
- Lime wedges
- Sour cream
- Chopped tomatoes
- Cilantro
- Avocado
- Tortilla chips
Instructions
- Brown Meat: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 2 minutes until slightly softened. Add the minced garlic and ground beef, cooking until the beef is browned and fully cooked. Stir in the diced red and yellow peppers and cook for an additional minute to combine flavors.
- Add Remaining Ingredients: Stir in the tomato paste, taco seasoning, and season with salt and pepper to taste. Cook for 1 minute to enhance the spices’ aroma. Add the parboiled rice, broth, chunky salsa, black beans, and sweet corn. Stir everything together thoroughly to evenly distribute ingredients.
- Cook: Bring the mixture to a simmer. Cover the skillet with a lid, reduce the heat to low, and gently cook for approximately 15 minutes until the rice is tender and the liquid is absorbed. Check occasionally and add more broth if the mixture looks dry to ensure perfect rice texture.
- Serve: If desired, sprinkle shredded cheese over the top, cover the skillet, and allow the cheese to melt for about 2 minutes. Serve hot with optional toppings like lime wedges, sour cream, chopped tomatoes, cilantro, avocado, and tortilla chips to customize your meal.
Notes
- Use parboiled rice to ensure it cooks evenly within the skillet without becoming mushy.
- Adjust the level of seasoning and salsa according to your spice preference.
- You can substitute the ground beef with ground turkey or a plant-based alternative for a different variation.
- Add fresh lime juice at the end for an extra zest.
- If using frozen corn, thaw before adding; canned corn should be drained.
