Description
Skillet Mexican Beef and Rice is a hearty and flavorful one-pan meal featuring ground beef, aromatic spices, and tender rice cooked together with beef broth and tomatoes. Topped with melted cheese and fresh cilantro, this easy and satisfying recipe is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 3/4 cups beef broth
- 1 cup canned diced tomatoes with juices
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican-blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Brown the beef: Heat a large skillet over medium heat and add olive oil. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if needed.
- Sauté aromatics: Stir in the finely diced onion and minced garlic and cook until they are softened and fragrant, about 2-3 minutes.
- Add rice and liquids: Add the uncooked rice, beef broth, diced tomatoes with their juices, and tomato sauce to the skillet. Stir well to combine all ingredients evenly.
- Season: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper until well distributed throughout the mixture.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet and let it simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Add cheese: Sprinkle shredded cheddar or Mexican-blend cheese evenly over the top. Cover again and cook for 2 to 3 minutes more until the cheese has melted.
- Garnish and serve: Remove from heat and garnish with chopped fresh cilantro if desired. Serve hot and enjoy your flavorful skillet Mexican beef and rice.
Notes
- Substitute ground turkey for beef to make a lighter version of the dish.
- Add diced jalapeños or a pinch of cayenne pepper for extra heat and spice.
- Leftovers reheat well and are perfect for meal prep; store in an airtight container in the refrigerator for up to 3 days.
