Need a super easy recipe for dinner tonight? My beef and rice skillet has you covered: One skillet, simple ingredients, 15 minutes of prep time… A keeper for sure!
I don’t know about you, but I need easy dinner ideas pretty much every day of the week. And easy to me means little prep time, uncomplicated ingredients, not a lot of dishes to cook it.
My Mexican inspired beef and rice skillet? Definitely ticks all of those boxes. Let’s make it!
Ingredients you’ll need
Here is an overview of the ingredients in the skillet (great to use as a visual grocery list at the store!). Scroll down to the recipe for quantities.
Ingredient notes
- Taco seasoning: I always make my own to control the spiciness (my kids can’t handle anything remotely spicy), click here for my taco seasoning recipe.
- Black beans: I always cook my own in my instant pot – it’s super easy and SO much cheaper! Click here for my tutorial. Can also use kidney beans instead of black.
- Rice: I have made this with both white and brown parboiled rice (brown in the photo); both work – the brown needs longer to cook though. For the recipe to cook in the time stated, you’ll need to use a parboiled white rice that cooks in 10-15 minutes.
- Salsa: A mild, chunky salsa works best for us. Feel free to use hot salsa if your kids can handle it.
Step by step photos
This is a really, really easy meal to cook. All you have to do is brown the beef with onion and garlic, stir in the diced peppers and seasoning… Then stir in the remaining ingredients and simmer with the lid on.
Tips & tricks
- Do not pre-cook the rice: That’s right, the rice can go in uncooked! If you pre-cook it, the entire dish will turn into soup. So, don’t ?
- Don’t skip the browning step: I know it can be tempting to skip this step to save time, but you’ll miss out on a lot of flavor if you don’t brown the meat and onions.
- Spiciness: This is how I make the dish for my 2 and 4 year old kids. If you’re not making this for kids (or have older kids), you can add some zing and heat by using chili powder along with the taco seasoning, and stirring through some lime juice after cooking.
Side dish ideas
This really is an all-in-one meal, so I usually just make a salad to go with it. Our favorites are my Tomato Cucumber Avocado Salad, but a simple Coleslaw is also delicious!
We also enjoy some shredded cheese and lime wedges, plus obviously corn chips – we are not allowed to serve anything Mexican inspired without corn chips in our home. Order of our 4 and 6 year olds ?
If you need a new idea for ground beef – try this one for a change. It has so many great reviews from readers who already made it. A true favorite!
More ground beef recipes
You can browse all of my ground beef recipes here. I also have a lot of one pot meals if you click here or easy dinners in general if you click here!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Mexican Beef and Rice Skillet
Recipe details
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 red pepper diced
- 1 yellow pepper diced
- 1 tablespoon tomato paste
- 1 tablespoon taco seasoning
- salt & pepper to taste
- 1 cup rice (parboiled preferred; see notes)
- 1.5 cups broth or more if it seems dry
- 1 jar (16-oz) chunky salsa
- 1 can (15-oz) black beans
- 1 cup sweet corn canned OR frozen
- Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips…. optional, to serve
Instructions
- Brown meat:Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
- Add remaining ingredients:Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
- Cook:Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
- Serve:Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
Notes
Nutrition
More recipe information
More easy and delicious rice recipes you’ll love:
I originally published this recipe on March 13, 2019. I updated it on May 20, 2020 to make it better for you.
Ashley says
This recipe is very versatile and adaptable! I made it vegan by substituting impossible savory sausage for the beef and violife Mexican cheese. I also used diced tomatoes instead of salsa since it’s what I had on hand, left out the corn because I can’t eat it, and added gourmet garden jalapeño paste and it had come out great every time.
My partner also enjoys having it in burritos with cilantro jalapeño sour cream and sriracha on top.
Definitely recommend it for an easy, delicious meal.
Nora says
I’m so glad, Ashley!
Judy Croftcheck says
Thank you. Love the flavor. My family loved this!
Nora says
So glad to hear it, Judy!
Jan G says
This recipe was fantastic. It was easy to make and tasted absolutely delicious. My family just loved it, it had a very authentic Mexican taste. It was made in one dish for easy, clean up. I will be saving this recipe and making it again. Well done.
Nora says
So glad, Jan!
Michelle says
Made with deer meat, and everyone loved it. So yummy and filling!
Wendy Graham says
Leftover rice, an open can of black beans, an open carton of chicken broth, and a love of taco meat led me to try this recipe over my husband’s insistence that he’s “not a rice kinda guy”. This was so delicious and flavorful (amped up with lots of yummy toppings) that even he agreed that it is a “keeper”. Thank you, Nora!!!!
Rachel says
What an awesome dish!! I was kind of panicked when I looked at what I could make for dinner and the few things I needed from the store kept this really inexpensive.
I didn’t have parboiled rice so I followed the comment recommending extra broth and cooking a bit longer. I didn’t have any fresh peppers so I threw a can of diced green chilis I had. Additionally I used a bit more tomato paste and spices. The turnout was phenomenal. Thank you for sharing this!! I’ll definitely be making it again.
Roberta Gran says
Can I use vegetable broth for this recipe?
Nora says
Yes absolutely, Roberta!
Gabi D. says
Had to add about half a cup more of broth and cook an additional 7 mins to cook the rice through. Overall, it was very tastey. Definitely would make again but add cilantro to garnish next time.
Janice says
Best re
Patti Swoboda says
Quick easy and yummy!
Linda says
This was very good. The whole family loved it. It will be in my meal rotation.
Sydney says
This recipe has become a favorite of ours. We have it a couple times a month! I even freeze leftovers so I can have an easy lunch throughout the week. Thank you for sharing!
Keith says
Very nice! Perfect for a (fairly) fast / simple preparation.
Just got home from a trip and was light on some ingredients to make 1/3 recipe for two. Used shallots instead of onion + garlic. Had peppers & corn, but no par-boiled rice; so par-boiled me some. Messed up and used a whole can of beans… no matter it turned out fine.
Had some chili in the freezer but this hit the spot today.
Tammy says
This was good, easy to make.
Gail says
Deeeeelicious!!!! Ole!
Angela Lee Elser says
This was unbelievably delicious! I added a lot more spices, like 2 T cumin, 2T Sazon seasoning, and a little Chipoltle powder for the smoke. Shazaam.
Henrietta Jonker says
My family LOVES this recipe!!! It’s a new favorite!
Amanda F. says
I tried this because I had left over ground beef to cook. THIS WAS AMAZING!!! I used Success Rice for mine and 2 taco seasoning packets per 1lb of beef. I also made homemade guac. Perfection!! Added to my monthly home meals!
Anna Daniel says
Made this tonight, super yummy!!
Caitlyn says
Can I use frozen ground beef? And could I use a green pepper instead of one of the others since I already have it on hand?
Nora says
Caitlyn, if you intend to use ground beef straight from frozen, I would suggest to place it in the pan BEFORE the onion/garlic. Add a couple tablespoons of beef broth to the pan, cover and leave on medium heat for 5 minutes. It should help the meat to defrost quicker. Make sure to have the beef fully defrosted before adding the onion and garlic; then brown and continue with the recipe. And a green pepper is delicious in this recipe!
Kelly says
yum! this is as easy as my usual “taco stuff” recipe, but way more flavorful! the kids love it, too! just printed!
Becca says
It took longer to prepare and cook then the recipe suggested. My family loved it. Will be making it again.
Shy says
I would definitely cook the rice first. Then add it. It’s been 20 minutes and the rice is still not done. I also added more tomato paste. Other than that a good recipe.
Nora says
The recipe clearly states it needs to be parboiled rice, or a type that cooks in 15 minutes or less. Else it will need longer to simmer. If you use pre-cooked rice, you’ll be making beef and rice soup. Not a bad choice either, but a different dish/consistency for sure.
Tina says
Loved this! So easy and yummy.
Catherine says
will definitely make again!