Mexican Beef and Rice Skillet
This Mexican Beef and Rice Skillet recipe is ideal for busy weeknights when you’re craving an easy meal that the entire family will love!
Equipment
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 cup uncooked rice
- 1 14.5 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 1 cup beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 15 ounce can black beans drained
- 1 cup frozen corn
- 1 cup shredded Colby Jack cheese
- Fresh cilantro chopped for garnish
Instructions
- In a large skillet, cook the ground beef with onions, and bell pepper until beef is brown. Drain any excess grease.
- Stir in the uncooked rice, diced tomatoes, tomato sauce, and beef broth. Season the mixture with chili powder, cumin, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the rice is cooked through, which typically takes about 20 minutes. You might need to stir occasionally to prevent sticking.
- Once the rice is tender, stir in the frozen corn and black beans. Cook until the corn and beans are heated through.
- Sprinkle the shredded cheeses over the top of the dish. Cover the skillet for a few minutes to let the cheese melt.
- Garnish with chopped fresh cilantro before serving.
Notes
Pro Tip:
For fluffy rice in your Skillet Beef and Rice, avoid stirring too much once it’s simmering. This prevents the rice from becoming mushy and helps it cook evenly.Nutrition
Calories: 418kcalCarbohydrates: 16gProtein: 26gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 997mgPotassium: 624mgFiber: 3gSugar: 3gVitamin A: 1627IUVitamin C: 44mgCalcium: 147mgIron: 3mg
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