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Mexican beef and rice skillet recipe.

Mexican Beef and Rice Skillet

Author: Rika
265kcal
5 from 14 votes
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Prep 15 minutes
Cook 25 minutes
Resting Time 10 minutes
This might be the best Mexican Beef and Rice Skillet recipe you've ever cooked, and there are good reasons why! It's easy to make, bursting with flavors, and the leftovers can double as a tasty burrito filling.
Servings 8
Course Main Dish
Cuisine American, American, Mexican

Equipment

Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons oil
  • 1 large (12 oz) yellow onion (diced)
  • 1 tablespoon minced garlic
  • ¾ cup (3.5 oz) diced green bell pepper
  • ¾ cup (3.5 oz) diced red bell pepper
  • 1½ cups long-grain white rice (uncooked, rinsed, and drained) I used Jasmine
  • 2¼ cups low-sodium chicken or beef broth
  • 1 can (14.5 oz) diced tomatoes (regular or fire-roasted)
  • 4 oz canned diced green chilies
  • 3 tablespoons taco seasoning (add more to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon salt (add more to taste)
  • black pepper (to taste)
  • 1 teaspoon dried oregano (about 1 tablespoon whole dried Mexican oregano leaves)
  • 2 cups (8 oz) freshly shredded cheddar cheese

Method

  1. Heat oil over medium-high heat, then brown ground beef with 2 tablespoons of taco seasoning.
  2. Add onion and garlic; cook for 2 minutes over medium heat.
  3. Add bell peppers, rice, and the remaining taco seasoning; stir for 2 minutes.
  4. Add diced tomatoes and green chilies, then simmer for 2 minutes. Scrape the pan to release flavorful brown bits from the bottom.
  5. Add broth, cumin, salt, black pepper, and oregano. Quickly stir then bring to a boil over medium-high heat until the liquid is level with rice, and bubbles form tunnels. see notes
  6. Cover, simmer on low heat for 10 minutes.
  7. Uncover, add cheese, cover again, and simmer for 2 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
  8. Stir the rice before serving, taste it, and adjust the taco seasoning and salt as needed. If you want a cheesier result, feel free to add more cheese.

Nutrition

Calories265kcalCarbohydrates33gProtein16gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.2gCholesterol35mgSodium475mgPotassium391mgFiber2gSugar2gVitamin A872IUVitamin C49mgCalcium30mgIron2mg

Notes

Rinse the Rice. Rinsing rice until the water runs clear before cooking is crucial for a fluffier texture, as it removes excess surface starch. It also enhances cleanliness by eliminating debris and contaminants, ensuring a better-tasting and safer final dish.
Boiling Rice (from step #5). Boiling rice until the liquid is level with the rice, and bubbles form tunnels can take about 10 minutes, although the time may vary depending on the size or type of stove and pot you are using.
Ground Beef. If using medium or regular ground beef with more than 17% fat, consider draining the excess grease after browning to prevent an overly greasy dish before adding other ingredients.
Customize Taco Seasoning: If you're using store-bought pre-packaged taco seasoning, feel free to adjust the amount to match your taste preferences. If your taco seasoning is non-sodium, remember to add salt to your casserole separately. This ensures that the seasoning perfectly complements the flavors of your Mexican ground beef casserole.
Hot Sauce. To add more spice, feel free to serve this beef and rice skillet with Mexican-style hot sauce.
Toppings. Consider topping the casserole with fresh ingredients like chopped cilantro, green onions, or a dollop of sour cream for added flavor and freshness.
Refrigeration. Place the airtight containers in the refrigerator promptly. Consume within 3-4 days for optimal quality.
Freezing. If you want to store it for a longer period, consider freezing. Freeze in portions and use within 1-2 months.

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