Mexican Beef ‘N Rice Skillet

Mexican Beef ‘N Rice Skillet

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When hectic weeknights strike, one-skillet meals come to our rescue. This fast and family-friendly recipe has become our go-to when we need a delicious dinner ready in less than an hour. Within just 40 minutes, you'll have a Mexican beef 'n rice skillet that combines spiced ground beef, flavorful rice, hearty beans, and plenty of cheese – all in one pan, including the uncooked rice! It's a total weeknight dinner triumph, and you might find it becoming a regular on your weekly menu. ????
Feel free to make adjustments according to your family's preferences. If you're not fond of spice, it's best to keep the green chilis for added flavor while reducing or omitting the chili powder. For a slightly healthier twist, substitute the beef with ground chicken or turkey, and swap the white rice for brown. Just keep in mind that brown rice will require more cooking time and extra liquid, so keep an eye on it. Once it's done, serve this delightful meal as is or enjoy it alongside tortillas for a hearty burrito filling.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 1064 kcal

Ingredients
  

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 lb. ground beef
  • 1 c. white rice
  • 1 15-oz. can fire-roasted tomatoes
  • 1 15-oz. can black beans, rinsed and drained
  • 1 1/2 c. corn (fresh, frozen, or canned)
  • 1 4-oz. can green chilis
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • kosher salt
  • 2 c. low-sodium chicken broth
  • 1 1/2 c. shredded cheddar and Monterey jack
  • Fresh cilantro, for garnish

Instructions
 

  • In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.
  • Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.
  • Bring to a simmer, cover, and cook 20 minutes.
  • Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.
  • Garnish with cilantro and serve.

Nutrition

Calories: 1064kcalCarbohydrates: 67gProtein: 58gFat: 58gSaturated Fat: 27gTrans Fat: 2gCholesterol: 168mgSodium: 1676mgPotassium: 1391mgFiber: 13gSugar: 9gCalcium: 803mgIron: 8mg
Keyword Mexican Beef ‘N Rice Skillet
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