skillet filled with Mexican beef and rice

Mexican Beef and Rice Skillet

This Mexican Beef and Rice Skillet is an easy weeknight dinner, all cooked in one pot!
Course Dinner
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 431
Author Nora


  • 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
  • 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


  • 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.


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.


Calories: 431kcal | Carbohydrates: 54g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 517mg | Potassium: 736mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1400IU | Vitamin C: 98.3mg | Calcium: 35mg | Iron: 3.7mg