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When I need a quick and satisfying meal, Mexican Beef and Rice Skillet hits the spot. This one-pan dish is packed with flavor and warmth. It’s my first choice when my family is starving and the fridge is running low, yet we all crave a hearty meal.
I first made this after a late soccer session, and it was such a hit, we added it to our regular weeknight meals. The mix of spices combined with robust rice always pleases everyone.
Ingredients
- Olive oil: adds richness and a good base for cooking. Grab a fresh bottle for the best taste
- Onion: diced to bring natural sweetness and substance. Choose a firm, fragrant one
- Ground beef: offers protein and bulk to your meal. Lean beef keeps the dish from being too greasy
- White rice: absorbs the flavors well and gets nice and tender. Long grain gives a fluffier texture
- Fire roasted tomatoes: contribute smoky depth. Look for a can with charred bits for extra flavor
- Black beans: rinsed and drained for creaminess and nutrients. Canned makes it easy
- Corn: fresh, frozen, or canned brings sweetness and color. Frozen is best for texture
- Green chiles: add a mild kick. Choose mild if you're keeping it family-friendly
- Cumin: gives warmth and depth. Freshly purchased is the way to go for the best taste
- Chili powder: adds a nice kick. Pick a blend you like and check for freshness
- Kosher salt: enhances every layer of flavor. Taste as you go for balance
- Low sodium chicken broth: helps keep it saucy with less salt. Adjust according to your taste
- Cheddar and Monterey jack cheese: bring that gooey, comforting finish. Go for freshly shredded
- Cilantro: offers a fresh herbal touch. Make sure it’s vibrant
Instructions
- Cook the Aromatics:
- Begin by heating olive oil in a large skillet on medium heat. When it's shimmering, add the chopped onion. Cook for about 2 minutes until it develops some color and aroma. This sets up the savory foundation for your meal.
- Brown the Meat:
- Dump in the ground beef and break it apart with a wooden spoon. Cook until the beef is no longer pink and becomes deeply browned, roughly 6 minutes. Drain any extra fat to keep the dish lighter.
- Toast the Rice:
- Move the beef and onions to one side. Pour the rice into the empty space and let it sit for about 2 minutes without stirring. This lets the rice toast slightly, giving it a nutty flavor that enhances the dish.
- Mix in Veggies and Spices:
- Add the fire roasted tomatoes with their juice, black beans, corn, and green chiles. Sprinkle in the cumin, chili powder, and a good pinch of salt. Stir everything well to ensure the rice and spices are mixed evenly.
- Simmer with Broth:
- Pour the chicken broth into the skillet. Stir and once it starts bubbling, cover with a lid and lower the heat to simmer. Let the rice cook for about 20 minutes, checking occasionally. If the liquid's gone before the rice is soft, add a bit more broth and keep cooking.
- Melt the Cheese:
- Take off the lid and spread the shredded cheeses on top. Cover once more, letting the steam melt the cheese for about 2 to 3 minutes. Look for that deliciously gooey look.
- Garnish and Serve:
- Top with chopped fresh cilantro for a fresh kick. You can either serve straight from the pan or plate it for everyone.
My family always battles for those crispy rice edges around the skillet, and the golden cheesy bits on top are totally irresistible.
Storage Tips
The leftover skillet can be stored in an airtight container in the fridge for up to three days. If freezing, let it cool completely before putting it into freezer-safe bags. Reheat in the microwave or gently in a skillet with a splash of broth to keep it moist.
Ingredient Options
If you're out of ground beef, ground turkey or chicken works great. Veggie fans can toss in zucchini, bell pepper, or swap the meat for more beans for a meat-free option. Pepper jack cheese can replace cheddar and Monterey if you like more heat. Brown rice is an option but needs more liquid and a longer cooking time.
Serving Ideas
This skillet is a complete meal on its own, but I like serving it with crispy tortilla chips, a quick avocado salad, or a dollop of sour cream. For a crowd, try wrapping it in warm tortillas for fun burritos. It also makes a fantastic taco filling.
Cultural Insights
Skillet meals like this take cues from Tex-Mex comfort foods and are cherished in many Southwest family kitchens. They focus on bold spices, hearty ingredients, and quick prep. Every family has its own twist, but the mix of cumin, chili powder, beans, and rice is a classic.
Seasonal Variations
Summer fresh corn makes this dish even sweeter and crunchier. If you spot fire roasted poblanos, toss those in too. In the fall, adding diced butternut squash gives a sweet and creamy touch.
Success Stories
A friend brought this skillet to a potluck and said it disappeared quickly. The best part is you can prepare everything ahead and simply reheat to serve. It holds up great for lunch the next day.
Freezing Tips
Make the skillet just as directed and let it cool. Store in a freezer container. To serve, thaw overnight in the fridge and heat covered in a skillet with a bit of chicken broth or water. Add more fresh cheese and cilantro if desired.
This skillet is bound to be a regular favorite. It’s flavorful, straightforward to whip up, and can be modified endlessly for any weeknight.
Common Recipe Questions
- → Can I substitute ground beef with another protein?
Yes, if you want something lighter, try ground turkey or chicken—they still pack in a lot of flavor!
- → What's the best type of rice to use?
Long-grain white rice works best in this skillet and if you prefer brown rice, just know it needs more liquid and time to cook.
- → Are fresh or canned tomatoes better?
Fire-roasted canned tomatoes give a smoky flavor, while fresh ones lack that roastiness.
- → How can I make it spicier?
Just toss in more green chiles or a sprinkle of cayenne pepper to kick up the heat to your liking.
- → Can this dish be made ahead?
Absolutely! It holds up well. Just keep leftovers in an airtight container in the refrigerator for up to three days.
- → What toppings go well with this skillet?
Fresh cilantro, sliced jalapeños, diced avocado, or a spoonful of sour cream can really elevate this dish.