Mexican Beef and Rice Skillet
If you’re looking for a quick, delicious dinner, this Mexican beef and rice skillet is the perfect choice! It’s a one-pan meal that combines tender, perfectly seasoned ground beef, aromatic spices, and fluffy rice, all cooked together for a nourishing, family-friendly dish. If you’ve tried and loved my Mexican chicken and rice recipe, this beef version is sure to become a new favorite. It’s easy to make, packed with bold Mexican flavors, and perfect for busy nights when you want a delicious homemade meal without the hassle.
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What makes this Mexican beef and rice recipe worth trying? I’m glad you asked! This isn’t just a beefy copy of your favorite chicken and rice dish—far from it! I spent quite a bit of time perfecting this twist, and the result is a hearty, flavor-packed dinner that stands out on its own.
The best part? It’s still a true one-pan recipe, so cleanup is a breeze, and there’s no chopping required. Everything comes together quickly with simple ingredients, making it an ideal choice for busy weeknights when you need something satisfying and homemade without spending hours in the kitchen. Let’s do it!
📝 Shopping List
- 500 grams ground beef
- 1 can diced or whole tomatoes (14-ounce; choose a BPA-free variety if possible)
- 1 yellow onion, peeled and roughly chopped
- 2 garlic cloves, peeled1 teaspoon coarse sea salt
- 3 tablespoons extra virgin olive oil
- 1 cup long-grain rice (I use basmati)
- Mexican spice blend. Use your favorite spice blend. If you’d like to try mine, I’ve included all the spices in the recipe card. Alternatively, you can use my homemade taco seasoning.
- 3 tablespoons tomato paste
- 2 cups chicken or beef stock
🖨️ See the recipe card below for a print-friendly recipe 👇
Toppings For Mexican Beef and Rice
You can obviously top your Mexican skillet with your favorite toppings. Here are some of our favorites:
- Fresh cilantro leaves
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Sliced jalapeños (fresh or pickled)
- Salsa (mild, medium, or hot based on preference)
👩🍳 How to Make Mexican Beef Rice Skillet
Step 1: In a blender or food processor, combine the tomatoes, onion, garlic, and salt. Blend until completely smooth. Add enough chicken stock to reach 3 cups of liquid. Set aside.
Step 2: Heat olive oil in a large, heavy skillet or Dutch oven over high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked.
Step 3: Stir in the rice, salt and spices, cooking for 2–3 minutes to toast the rice. Stir constantly.
Step 4: Mix in the tomato paste, ensuring all the rice grains are evenly coated. Cook for about 1 minute.
Step 5: Add the reserved tomato mixture and the black beans. Stir to combine and bring the mixture to a boil.
Step 6: Reduce the heat to low, cover the skillet with a lid, and simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid.
Preheat the oven to 200°C (400°F)
Step 7: Sprinkle grated cheese evenly over the top. Transfer the skillet to the oven and bake at 200°C (400°F) for 5–7 minutes, or until the cheese is melted.
Step 8: Garnish with your favorite toppings like chopped cilantro, diced avocado, sour cream, or lime wedges. Serve and enjoy!
☀️ Top Tips
- This recipe is created using basmati rice, which cooks very quickly. If you’re using a different variety of rice, adjust the liquid and cooking time accordingly.
- If the liquid evaporates too quickly while cooking the rice, add a splash of stock or water and keep the heat on very low.
🍴 What To Serve With One Pot Mexican Rice Casserole
This hearty beef and rice recipe is a complete meal on its own making it an excellent one-pan meal for busy nights. However, if you have time you can add some side dishes. Here are a couple of ideas you can try:
- Easy Roasted Bell Pepper Salad
- Easy Black Bean Dip – Vegan Recipe
- Cucumber avocado salad with cilantro lime dressing
Recipe FAQs
If the rice hasn’t cooked by the end of the indicated cooking time, ensure that the lid is tightly sealed. Avoid opening the lid during the cooking process.
Add a quarter cup of stock or water and cook for another 5 minutes. Check for doneness.
Simply refrigerate the leftovers in an airtight container for up to 2 days. Reheat in a frying pan with a splash of water and the lid on for 10 minutes over low heat.
I don’t recommend freezing this Mexican casserole. In my opinion, rice doesn’t freeze well and tends to become mushy after thawing.
🌮 Love Mexican Recipes? Try these:
If you tried this Mexican Beef and Rice Skillet Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Mexican Beef and Rice Skillet
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 500 grams ground beef
- 1 brown onion peeled and roughly chopped
- 2 garlic cloves peeled
- 1 can diced or whole tomatoes
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 cup basmati rice rinsed and drained
- 3 tablespoons tomato paste
- ½ cup canned black beans
- 2-3 cups chicken or beef stock
- 1 cup shredded cheese
- your favorite toppings to serve with
Instructions
- Prepare the Tomato Mixture: In a blender or food processor, combine the diced tomatoes, onion, garlic, and salt. Blend until smooth, then add chicken stock to reach a total of 3 cups of liquid. Set aside.1 brown onion, 2 garlic cloves, 1 can diced or whole tomatoes, 1 teaspoon salt, 2-3 cups chicken or beef stock
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon until browned and fully cooked.3 tablespoons extra virgin olive oil, 500 grams ground beef
- Toast the Rice and Spices: Stir in the rice and spices. Cook for 2–3 minutes, stirring constantly, to toast the rice and bloom the spices.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, ½ teaspoon smoked paprika, 1 cup basmati rice
- Stir in the tomato paste, ensuring the rice is evenly coated. Cook for about 1 minute.3 tablespoons tomato paste
- Add the reserved tomato mixture and black beans to the skillet. Stir to combine and bring the mixture to a boil.½ cup canned black beans
- Preheat the oven to 200°C (400°F)
- Reduce the heat to low. Cover the skillet with a lid and let it simmer for 20 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Sprinkle shredded cheese evenly over the top. Transfer the skillet to the oven and bake at 200°C (400°F) for 5–7 minutes, or until the cheese is melted and bubbly.1 cup shredded cheese
- Remove from the oven and serve hot. Top with your favorite toppings, like cilantro, diced avocado, sour cream, or lime wedges.
