This One-Pan Mexican Beef and Rice Skillet is a bold, satisfying meal that comes together fast—and all in one pan. With seasoned ground beef, fluffy rice, zesty tomatoes, and melty cheese, it’s my go-to dinner when I want something hearty, flavorful, and easy to clean up after.
Why You’ll Love This Recipe
I love this dish because it’s a full meal made with pantry staples and just one skillet. It’s packed with protein, comforting carbs, and bold spices—everything I want in a weeknight dinner. It’s also incredibly versatile, easy to customize, and a total crowd-pleaser. Plus, I only need about 30 minutes to get it on the table.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Yellow onion, chopped
- Garlic, minced
- Long grain white rice
- Canned diced tomatoes with green chilies (like Rotel)
- Beef broth or water
- Tomato paste (optional for deeper flavor)
- Taco seasoning or homemade blend (cumin, chili powder, paprika, oregano)
- Salt and pepper
- Shredded cheddar or Mexican blend cheese
- Fresh cilantro or green onions for garnish
directions
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I heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks. I drain any excess fat.
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I stir in the chopped onion and garlic, cooking until softened.
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I add the rice, taco seasoning, diced tomatoes, tomato paste (if using), and broth. I stir everything to combine.
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I bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.
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Once done, I uncover the skillet, sprinkle cheese over the top, and cover again for a few minutes to let it melt.
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I garnish with fresh cilantro or green onions and serve hot.
Servings and timing
This recipe makes 4 to 6 servings and takes about 30–35 minutes from start to finish. It’s quick, filling, and perfect for busy weeknights.
Variations
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I add black beans or corn for extra texture and flavor.
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For a spicier version, I toss in diced jalapeños or add hot sauce to the mix.
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I sometimes use ground turkey or chicken instead of beef for a lighter option.
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To make it vegetarian, I skip the meat and double the beans and veggies.
storage/reheating
Leftovers store well in an airtight container in the refrigerator for up to 4 days. I reheat in the microwave or on the stovetop with a splash of broth or water to loosen it up. It also freezes well—I portion it out for easy lunches or dinners later on.
FAQs
Can I use brown rice instead of white?
Yes, but I increase the cooking time and add more broth since brown rice takes longer to cook and absorbs more liquid.
Can I make this ahead of time?
Definitely. I prepare it up to 3 days in advance and just reheat when I’m ready to serve.
What kind of cheese works best?
I usually go with shredded cheddar or a Mexican blend, but Monterey Jack or pepper jack add great flavor too.
Is it okay to skip the tomato paste?
Yes, the tomato paste adds depth, but it’s optional. The diced tomatoes give plenty of flavor on their own.
How do I make it more saucy?
If I want a more saucy texture, I add a bit more broth or stir in some salsa toward the end of cooking.
Conclusion
This One-Pan Mexican Beef and Rice Skillet is everything I want in a dinner: easy, filling, flavorful, and made in one skillet. It’s the kind of meal I can throw together with what’s in my pantry and still feel like I’m eating something special. Whether it’s for a quick family dinner or next-day leftovers, it always hits the spot.
Print
One-Pan Mexican Beef and Rice Skillet
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Main Dish, Skillet Meal, One-Pot
- Method: Stovetop / Skillet
- Cuisine: Mexican-Inspired, Tex-Mex
- Diet: Gluten Free
Description
This One-Pan Mexican Beef and Rice Skillet is a quick, bold, and hearty weeknight meal made with seasoned ground beef, fluffy rice, zesty tomatoes, and melty cheese—all in just one skillet. Packed with flavor and easy to clean up, it’s perfect for busy nights or simple meal prep.
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 2–3 cloves garlic, minced
- 1 cup long grain white rice
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 2 cups beef broth or water
- 1 tbsp tomato paste (optional)
- 2 tbsp taco seasoning (or mix of cumin, chili powder, paprika, oregano)
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro or green onions, for garnish
Instructions
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add chopped onion and garlic; cook for 2–3 minutes until softened.
- Stir in rice, taco seasoning, diced tomatoes, tomato paste (if using), and broth. Mix well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Uncover and sprinkle cheese on top. Cover again for a few minutes until cheese is melted.
- Garnish with cilantro or green onions and serve hot.
Notes
- Add black beans, corn, or jalapeños for variety.
- Substitute ground turkey or chicken for a lighter version.
- Make it vegetarian by omitting beef and doubling beans and veggies.
- Add salsa or extra broth if you prefer a saucier texture.
- Use brown rice with additional broth and extended cook time.
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