Mexican Beef & Rice Skillet (Top 9 Free)

A Flavorful Weeknight Mexican Skillet

This ground beef and rice skillet is a hearty, comforting dish that’s easy to make and full of flavor. Ground beef, aromatic vegetables, and fluffy rice come together in a satisfying meal. While it technically uses two pans—one for cooking the rice and one for browning the beef and veggies—the steps are straightforward, and cleanup is still minimal. This dish is perfect for busy weeknights or casual family dinners.

The History Behind the Dish

Combining meat and rice is a classic approach found in many cuisines. In Brazil, arroz carreteiro originated with wagon drivers cooking dried meat and rice together, creating a portable, filling meal. In South Asia, biryani has been enjoyed for centuries, blending spiced meat with rice for a flavorful, one-pot experience. These dishes show how versatile and universally loved the combination of rice and meat really is. (Serious Eats, The Kitchn)

Ingredients You’ll Need

• Uncooked white rice
• Beef bouillon (optional, for cooking the rice)
• Ground beef
• Onion
• Red bell peppers
• Chili powder
• Ground cumin
• Smoked paprika
• Oregano
• Salt
• Black pepper
• Garlic cloves
• Roma tomatoes
• Corn (canned or frozen)
• Fresh cilantro or green onions (for garnish)

Possible substitutions: Use brown rice instead of white, ground turkey or chicken instead of beef, canned tomatoes if fresh aren’t available, or vegetable broth instead of bouillon for a vegetarian-friendly option.

Step-by-Step Instructions

1. Cook the Rice: In one pan, cook the rice according to the package directions. For more flavor, dissolve beef bouillon in the water before cooking. Set aside when done.
2. Cook the Beef and Vegetables: In a separate large skillet, brown the ground beef over medium heat. Add the diced onion and red bell peppers, cooking until the vegetables are tender and the beef is fully cooked.
3. Add Spices and Garlic: Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and minced garlic. Cook for 1–2 minutes until fragrant.
4. Mix in Tomatoes and Corn: Add diced Roma tomatoes and corn (with juices). Stir and let simmer for a few minutes.
5. Combine with Rice: Add the cooked rice to the skillet with the beef mixture. Stir until everything is evenly combined and heated through.
6. Garnish and Serve: Top with fresh cilantro or sliced green onions before serving.

Frequently Asked Questions

Can I use brown rice?
Yes, but it will need longer cooking time than white rice.

Do I need the beef bouillon?
No, it’s optional. It enhances flavor but isn’t required.

Can I make this ahead?
Yes, store in the fridge for up to 3 days. Reheat thoroughly before serving.

Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.

What sides go well with it?
Serve with a green salad, steamed vegetables, or crusty bread.

Why You’ll Love This Recipe

Even though it uses two pans, the process is simple and the result is worth it. You get tender, flavorful beef with veggies combined with perfectly cooked rice. It’s customizable, approachable, and comforting—everything you want in a weeknight meal.

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