One-Pot Mexican Beef and Rice Skillet: Easy Weeknight Dinner
Have you ever found yourself staring blankly into your fridge at 5 PM, wondering what on earth you’re going to make for dinner? I’ve been there more times than I can count! That’s why I’m so excited to share this One-Pot Mexican Beef and Rice Skillet recipe with you today. It’s become my go-to solution for those hectic weeknights when I need something delicious, filling, and—most importantly—quick to prepare.
What I love most about this dish is how it brings together the vibrant flavors of Mexican cuisine in one convenient pan. Plus, there’s minimal cleanup afterward—and who doesn’t appreciate that after a long day?
Table of Contents
Why You’ll Love This Mexican Beef and Rice Skillet
This recipe isn’t just another meal—it’s a weeknight game-changer. Here’s why it deserves a spot in your regular dinner rotation:
- Everything cooks in one skillet, meaning fewer dishes to wash
- Ready in about 30 minutes from start to finish
- Packed with protein, vegetables, and complex carbs
- Customizable to your family’s taste preferences
- Makes excellent leftovers for lunch the next day
I started making this dish last year when my schedule got particularly hectic, and it’s become something my family requests regularly. The combination of seasoned ground beef, fluffy rice, and Mexican-inspired spices creates a comforting meal that satisfies everyone at the table.
Ingredients List
For this flavorful fiesta in a pan, you’ll need:
- 1 pound ground beef (I use 85/15 for the perfect balance of flavor and leanness)
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, chopped into bite-sized pieces
- 2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 1 tablespoon olive oil
- 1 cup uncooked long-grain white rice (jasmine or basmati work beautifully)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 2½ cups beef broth
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon cumin
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar or Mexican-blend cheese
Optional Toppings:
- Fresh cilantro, chopped
- Avocado slices or guacamole
- Sour cream
- Lime wedges
- Sliced jalapeños
- Crushed tortilla chips
Don’t have all these ingredients? No problem! This recipe is wonderfully flexible. You can substitute ground turkey or chicken for the beef, use brown rice (though you’ll need to adjust the cooking time and liquid), or swap in different beans or vegetables based on what you have on hand.
How to Make This One-Pot Wonder
The beauty of this recipe lies in its simplicity. Just follow these straightforward steps:
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for about 3-4 minutes until they begin to soften.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. This usually takes about 5-6 minutes. Don’t forget to drain excess fat if needed!
Stir in the minced garlic and cook for another 30 seconds until fragrant. There’s something so comforting about the aroma of garlic filling your kitchen, isn’t there?
Sprinkle the taco seasoning and cumin over the meat mixture, stirring to coat everything evenly. This is where the magic happens—those spices transform ordinary ingredients into something special.
Add the uncooked rice, diced tomatoes with their juice, green chilies, and beef broth. Give everything a good stir.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
Stir in the black beans and corn, cooking for another 2-3 minutes until heated through.
Sprinkle the shredded cheese over the top, cover, and remove from heat. Let it sit for a few minutes until the cheese melts into gooey perfection.
Serve warm with your favorite toppings!
Tips for the Perfect Skillet Meal
Over time, I’ve discovered a few tricks that make this dish even better:
Use a large skillet with a tight-fitting lid. This ensures even cooking and prevents the rice from drying out.
Don’t rush the rice cooking process. Different stoves and pans may require slightly different cooking times. The rice should be tender but not mushy.
Make it your own! This recipe is incredibly versatile. Sometimes I add a diced zucchini or yellow squash for extra vegetables, or a dash of hot sauce for more heat.
Freshly grated cheese melts much better than the pre-packaged shredded varieties, which often contain anti-caking agents.
Serving and Storage Ideas
This Mexican Beef and Rice Skillet works beautifully as a standalone meal, but I sometimes serve it with a simple side salad dressed with lime juice and olive oil for a refreshing contrast.
If you’re lucky enough to have leftovers, they’ll keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier lunch the next day!
You can also freeze portions for up to 3 months. Just thaw overnight in the refrigerator and reheat in the microwave or on the stovetop with a splash of water or broth to revive the rice.
Final Thoughts
In our busy lives, finding recipes that are both convenient and delicious can feel like striking gold. This One-Pot Mexican Beef and Rice Skillet checks all the boxes—it’s quick, nutritious, and bursting with flavor. Plus, it’s the kind of meal that brings everyone to the table with eager appetites.
Give it a try next time you’re facing the evening dinner dilemma. I’d love to hear what variations you come up with or how your family enjoys it!
What’s your favorite one-pot meal for busy weeknights? Do you have any special additions you’d include in this Mexican skillet? Let me know in the comments!
