Mexican Beef and Rice Skillet
This Mexican Beef and Rice Skillet is an easy one-pan dinner the whole family will love. It's packed with seasoned ground beef, rice, black beans, corn, Rotel tomatoes and plenty of melted cheese for a hearty meal that's full of flavor.
Servings: 6 servings
Calories: 395kcal
Ingredients
- 1 Pound Lean Ground Beef
- 2 TBSP Olive Oil
- 1 Small Onion, diced
- 1 Red Bell Pepper, diced
- 1 ½ TBSP Minced Garlic
- 1 Cup Instant White Rice, uncooked
- 2 Cups Beef Broth
- 1 (10 oz.) Can Rotel, undrained
- 1 (8 oz.) Can Tomato Sauce
- 1 (15.25 oz.) Can Corn, drained
- 1 (15.25 oz.) Can Black Beans, drained and rinsed
- 2 cups Shredded Cheese
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Paprika
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- Salt & Pepper, to taste
- Fresh Cilantro & Green Onions, optional
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté until translucent.
- Add the ground beef, season it with the seasonings and cook until browned. Drain excess grease if needed.
- Add the diced bell pepper and cook for 4-5 minutes until softened.
- Add beef broth and rice and stir together. Cover and simmer for about 1 minute.
- Add tomato sauce, beans, corn and Rotel to the skillet. Stir, cover and bring to a boil, then reduce heat to low and simmer for about 5 minutes.
- Remove lid, sprinkle with shredded cheese evenly over top. Cover for about 2-3 minutes or until cheese is melted.
- Garnish with cilantro and green onions if desired and serve warm.
Notes
- Rinse the rice before cooking to remove excess starch for fluffier rice.
- Keep the skillet covered while simmering so the rice cooks evenly.
- If the rice isn't quite tender, add ¼ cup more broth, cover and simmer for a few extra minutes.
- Freshly shred your cheese for the smoothest melt.
- Let the skillet rest for about 5 minutes before servings so everything thickens.
Nutrition
Calories: 395kcal | Carbohydrates: 30g | Protein: 28g | Fat: 17g | Potassium: 472mg | Fiber: 2g
