Mexican Beef and Rice Skillet
This one-pan Mexican Beef and Rice Skillet is a quick, hearty, and delicious meal perfect for busy weeknights. Packed with tender beef, seasoned rice, and bold spices, it’s a complete dish that’s is cooked in one pan. Serve it on its own or pair it with your favorite toppings like sour cream, guacamole, or salsa for an extra kick!
Servings: 6 people
Calories: 515kcal
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.
Notes
If you like more heat, add chili powder, cayenne pepper, or a diced jalapeño to the tomato mixture. Adjust the spice blend to suit your personal preferences.
Toasting the rice with the spices before adding the liquid helps to enhance the flavor and gives the rice a better texture. It’s a small step that makes a big difference!
Do not open the lid while the rice is cooking.
This recipe is designed to be cooked in one pan, making clean-up easy. Be sure to use a large, deep skillet or Dutch oven with a tight lid.
Nutrition
Calories: 515kcal | Carbohydrates: 37g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 895mg | Potassium: 664mg | Fiber: 3g | Sugar: 5g | Vitamin A: 578IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 4mg
