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Mexican Beef And Rice Skillet

Mexican beef and rice skillet with smoky cumin and chili-spiced broth, cooked one-pan for tender rice and saucy tomatoes. Browned ground beef and fire-roasted diced tomatoes simmer with black beans and corn, then finish with a blanket of melted cheddar and Monterey Jack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Mexican Beef And Rice Skillet
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 cup white rice, uncooked
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cup corn
  • 1 can (4 oz) diced green chiles
  • 0.5 cup diced green and red bell pepper
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • kosher salt, to taste
  • 2 cup low-sodium chicken broth
  • 1.5 cup shredded cheddar and Monterey Jack cheese

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and aromatics
  1. Heat the olive oil in a large 12-inch skillet over medium-high heat, then add the ground beef and cook until browned, about 5 to 6 minutes, stirring occasionally until no pink remains.
  2. Add the chopped onion and diced green and red bell pepper and cook until softened, about 2 minutes more, stirring so the vegetables pick up beef drippings.
Simmer the rice
  1. Stir in the uncooked white rice, fire-roasted diced tomatoes, black beans, corn, diced green chiles, low-sodium chicken broth, ground cumin, chili powder, and kosher salt to taste until evenly combined.
  2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and most of the liquid is absorbed.
Melt the cheese
  1. Remove the lid and top the skillet with the shredded cheddar and Monterey Jack cheese so it forms an even layer over the rice mixture.
  2. Cover again and cook for 3 to 5 more minutes until the cheese is fully melted and glossy.

Notes

For best results, use a wide 12-inch skillet so the rice cooks evenly and the liquid evaporates at a steady pace. Store leftovers in the refrigerator up to 4 days; reheat with a splash of broth to loosen the saucy texture. Freeze up to 2 months (cheese may soften), and thaw in the fridge before reheating. For a lighter option, swap in part-skim cheese and use 93% lean ground beef.