Mexican Beef 'N' Rice Skillet

During busy weeknights, one-skillet meals become our dinner saviors. This family-friendly, quick recipe is one of our go-to’s when we need a satisfying dinner on the table in under an hour. Featuring spiced ground beef, flavorful rice, hearty beans, and lots of cheese, this Mexican beef ‘n rice skillet all comes together (even the uncooked rice!) in just 40 minutes with minimal prep. It’s a total weeknight dinner win—we won't blame you if it becomes a staple on your weeknight rotation. 

Feel free to change things up a bit here to fit your family’s needs. Not big fans of spice? We do recommend keeping the green chilis for flavor, but you can easily lessen or eliminate the chili powder. Want a (slightly) more health-conscious meal? Swap the beef for ground chicken or turkey, and the white rice for brown. 

Pro Tip: Be aware, brown rice will take longer to cook, and you will likely need to add additional liquid, so keep an eye on it. Once down, feel free to serve this meal completely on its own, or alongside tortillas for a hearty burrito filling.

If you manage to have any leftovers, store in an airtight container in the fridge for around 3 days.

Ingredients

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

1 lb. ground beef

1 cup white rice

1 (15-oz.) can fire-roasted tomatoes

1 (15-oz.) can black beans, rinsed and drained

1 1/2 cups corn (fresh, frozen, or canned)

1 (4-oz.) can green chiles

1 Tbsp. ground cumin

1 Tbsp. chili powder

kosher salt

2 cups low-sodium chicken broth

1 1/2 cups shredded cheddar and Monterey jack

Fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.

Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.

Bring to a simmer, cover, and cook 20 minutes. (If at this point the water is absorbed before rice is cooked, add 2 more tablespoons water, recover, and simmer until rice is cooked through.)

Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.

Garnish with cilantro and serve.