Description
This hearty Mexican Beef and Rice Skillet is a flavorful one-pan meal combining seasoned ground beef, jasmine rice, beans, corn, and diced tomatoes, all simmered in chicken stock and topped with a melty Mexican cheese blend. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner with vibrant Tex-Mex flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons taco seasoning
- ½ teaspoon fine sea salt, or to taste
- 10-ounce can RoTel diced tomatoes and green chilies (original)
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned, rinsed
- ¾ cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
- 2 cups Mexican cheese blend, Colby Jack, or equal parts mozzarella and cheddar
- Fresh cilantro, for garnish (optional)
Instructions
- Brown Beef and Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook it while breaking it up with a spatula until it is no longer pink. Then add the diced onion and sauté until softened. Add minced garlic and cook until fragrant, about 1 minute.
- Season and Add Ingredients: Stir in the taco seasoning to evenly coat the beef and onion mixture. Add the RoTel diced tomatoes with their juices, black beans, corn, and jasmine rice. Mix all the ingredients together thoroughly.
- Simmer: Pour in the low-sodium chicken stock and add the fine sea salt. Bring the mixture to a light boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 15 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Melt Cheese: Turn off the heat, sprinkle the Mexican cheese blend evenly over the top of the skillet. Cover again and let it rest for 5 minutes so the cheese can melt perfectly.
- Serve: Garnish with fresh cilantro if desired and serve warm. Add your favorite taco toppings like sour cream, avocado, or salsa for an enhanced experience.
Notes
- For extra heat, add chopped jalapeños along with the tomatoes.
- Use a non-stick skillet to prevent sticking and simplify cleanup.
- If you prefer a vegetarian option, substitute ground beef with plant-based crumbles.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water if the dish seems dry.
