Easy Weeknight Meal – One Pan Mexican Beef and Rice
While there are certainly days when I enjoy cooking fancy and complicated meals, most weeknights, I’m on the hunt for something easy, quick, and simply tasty.
This one pan Mexican Beef and Rice Skillet is one of my go-to dinner recipes for weeknights, and it checks all the important boxes:
- It’s made in one single skillet, so dishes are a breeze.
- The beef and rice are cooked together on the stovetop in under 40 minutes. It’s almost like a ground beef rice casserole, but you don’t even need to turn on the oven!
- This dish is so flavorful and made with uncomplicated, inexpensive ingredients, like ground beef, canned beans and corn, and white rice.
Everyone loves taco night, and this skillet meal has all of the same Tex-Mex flavors!!
If you’re looking for more hamburger meat and rice recipes for your busy week ahead, try my Stuffed Pepper Casserole or Korean Beef Bowls next.
Ingredients In Mexican Beef and Rice Skillet
Here’s what you need to make this easy one pan dinner:
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground Beef: To give this meal plenty of protein! I like to use 80/20 ground beef as I find that it’s lean enough to not be too greasy but still flavorful.
- Onion and Jalapeno: Cooked along with the meat, these aromatics add a ton of flavor! The jalapeno is optional, and you can skip it if you prefer a milder, kid-friendly skillet meal.
- Rice: The recipe is written and tested with long grain white rice. While you could make this with brown rice or other grains, I haven’t tested those options yet.
- Black Beans and Corn: Opening up a few cans is the easiest way to get some delicious fiber into this meal. You can also use frozen corn or fresh corn if you prefer.
- Tomato Sauce and Chicken Stock: Together these add flavor and moisture to the rice as it cooks.
- Seasonings: I’m using a blend of garlic powder, cumin, smoked paprika, oregano, salt, and pepper. You can also just use your favorite taco seasoning packet, or two tablespoons taco seasoning and skip all that measuring.
- Cheese: A melty layer of cheese is added to the beef and rice at the end! To make this really simple, use a bag of Mexican blend cheese. You can also try grated cheddar cheese, Colby Jack, or Monterey Jack cheese here.
How To Make One Skillet Mexican Beef and Rice
1: Brown the Ground Beef. In a large skillet over medium heat, cook the onion until soft. Then add the beef and cook until it’s browned.
2: Add Seasonings: Mix in the jalapeno (if using), and all of the spices.
3: Cook: Pour in the chicken broth and the rest of the ingredients (minus the cheese and garnishes). Stir and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.
4: Add Cheese to the skillet and let it sit for a few minutes until it’s melted. Serve with fresh pico de gallo, sour cream, and lime wedges on the side.
Tip!
I love cooking one-skillet dinner meals like this in my large cast iron skillet, but any 12-inch deep skillet will work! Be sure that you have a lid that fits onto your pan. Your rice will not cook properly without being covered.
Recipe Tips
- Adjust the spice level. Like your Tex-Mex a little bit spicier? Add more jalapeno, use a spicy taco seasoning, or add a pinch of cayenne pepper to the meat mixture. For a milder experience, just leave out the hot pepper.
- Cooking Time: White rice can vary from one brand to another, so you may find that your rice seems dry after the cooking time. If this happens, add a little bit more liquid and cook for a bit longer.
- Seasonings: In place of the seasonings here, use a packet of taco seasoning, or two tablespoons of homemade taco seasoning.
- Melting the Cheese: I find that the cheese melts perfectly from the heat of the beef and rice, but if you want a little bit of a browned top, you can put the whole skillet under the broiler for a minute or two before serving.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mexican Beef and Rice Skillet
Equipment
- 12-inch deep skillet with lid
- Wooden Spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Can Opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 pound ground beef 85% lean
- 1 jalapeño sliced (optional)
- 1 teaspoon salt
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons garlic granules
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 cup (190 g) long grain white rice
- 1 can (15 ounces) (425 g) black beans drained and rinsed
- 1 cup (160 g) corn kernels fresh or frozen
- 1 can (14.5 ounces) (400 g) tomato sauce or diced tomatoes with juices
- 1 cup (250 ml) chicken stock
- 1½ cups (170 g) shredded Mexican cheese blend
- Fresh cilantro chopped, for garnish
- Pico de gallo for serving
- Lime wedges for serving
Instructions
- In a large deep skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes. Drain excess fat if needed.
- Add jalapeno if using, salt, smoked paprika, garlic granules, cumin, oregano, and black pepper. Stir to combine.
- Stir in the rice, black beans, corn, tomato sauce or diced tomatoes with juices, and chicken stock. Mix well to combine.
- Bring to a boil, then reduce heat to the lowest setting possible. Cover with a lid and simmer for 20 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat. Sprinkle the shredded cheese evenly over the top. Cover and let sit for 5 minutes, until the cheese melts.
- Top with sliced jalapeños if using, fresh cilantro, pico de gallo, and serve with lime wedges and sour cream on the side.
Notes:
- The spice level can be adjusted by adding more or less jalapeño or using hot taco seasoning.
- You can use one packet of taco seasoning instead of the spices i’m using here, or 2 tablespoons of taco seasoning.
- Rice can be different from a brand to another, so if your rice looks dry just add more liquid and cook for longer.
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Storing and Reheating Instructions
This Mexican Beef and Rice Skillet meal is delicious as soon as it’s finished, and just as good the next day. It’s perfect make-ahead dish for meal prep or planned leftovers.
To Store: Keep cooled leftovers in the fridge in an airtight container for up to 3-4 days.
To Reheat: Add a portion of your Mexican beef and rice to a plate and sprinkle it with water to keep the rice from drying out. Microwave for a minute or so, until it’s hot.
What To Serve With This Easy Meal
One of best things about this recipe is that it creates a complete, all-in-one meal! Side dishes are not really necessary, but some fresh garnishes are ideal.
I’m serving this with pico de gallo salsa, diced avocado, and fresh lime wedges.
You can also try sour cream, guacamole, cowboy caviar, black olives, shredded lettuce, or anything else that you’d put on tacos or in a burrito!
If your crew is extra hungry, use this as a burrito filling and wrap it up inside warm flour tortillas.
Recipe FAQs
Can I leave out the beans?
If you aren’t a fan of beans, feel free to skip them. You could also replace them with extra meat, sauteed mushrooms, or sauteed bell peppers.
Will this recipe work with brown rice?
In theory, yes it will! I haven’t tested it with brown rice, but I would suggest that you increase the amount of chicken stock slightly and increase the cooking time. If you try it, please let us know how it turned out for you!
What other protein can I use in this skillet recipe?
Instead of ground beef, try it with ground turkey, ground chicken, or vegan style meat crumbles.
Should I rinse the rice before cooking?
Yes, I do advise that you rinse your rice under cold running water. This will remove excess starch and any impurities that may be on the rice. If you don’t rinse the rice, this dish can turn out gummy or sticky.
More Tasty Taco Night Recipes
Steak Quesadilla
Ground Turkey and Sweet Potato Skillet
Ground Beef Enchiladas
Sheet Pan Chicken Fajitas
I know that you will enjoy this flavorful ground beef and rice dish no matter if you’re in a rush or not! Be sure to Pin the recipe to save it so that you can make it again and again.
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