Mexican Beef and Rice Skillet
Get the family together for a yummy meal. The first step is to make the rice. You can use your favorite rice, but I prefer to use long grain rice. To prepare the rice, dry the rice with a clean dishcloth. Spread out the rice on the dishcloth and let it air dry for 30-60 minutes. Once the rice is fully dry, spread it onto a large baking sheet. Cover it with plastic wrap and then cover the plastic wrap with aluminum foil. Bake for about 60 minutes at 350 degrees Fahrenheit. The rice is done when it is fully cooked and no longer retains a raw texture.
It’s hard to beat a classic comfort food like beef stroganoff, but this Mexican version is made with ground beef, tomatoes, onions, and seasonings instead of beef and noodles. Serve with a side of rice or potatoes and a salad for a meal you can feel good about.
Ready for a new twist on a traditional favorite? Fire up the grill and get ready to go all out with this Mexican-inspired meal. The tangy zesty flavor of cilantro, the spicy smokiness of your favorite chili powder, the smooth earthiness of the meat and the richness of the tomatoes all combine to make this dish the definition of comfort food.
Friends, welcome to Easy Street! Taco seasoning, ground beef, corn, tomatoes, and black beans come together beautifully in this Mexican Beef and Rice Skillet. Add the cheddar cheese for a delicious cheesy supper that is both convenient and tasty!
Please allow me to explain why this dish is worthy of your time and attention. First and foremost, it’s cooked entirely in one dish… That’s correct, there’s just one! So cleaning up is a painssssssssssssssssssssssssssssssssssssssssssss Second, it’s loaded with vegetables and protein. Third, it’s very tasty and wonderful! Oh, and it only takes around 25 minutes to put it all together! Is there anything more you could ask for in a recipe? Give it a go and let me know how it goes!
What is Minute Rice, exactly?
The terms “Minute Rice” and “Instant Rice” are interchangeable. It’s rice that’s nearly done cooking before being halted and dried. So all that’s left to do is wait until the final 5 minutes of cooking to see what you’ve been missing out on. It drastically reduces cooking time and is very simple to use. Minute Rice is one of the components, and it is made from rice produced in the United States. It may be cooked on the stovetop, in the microwave, or added to any rice-based casserole or dish.
The following are the ingredients for our Mexican Beef and Rice Skillet:
- bbef, ground
- Seasoning for tacos
- Peppers, green
- Onion, sweet
- Beans, black
- Broth made with chicken
- Cheddar is a kind of cheese.
To prepare our Mexican Beef and Rice Skillet, follow these steps:
To begin, cut the sweet onion into tiny cubes. Cut the green pepper in half and remove the core. Leave some pepper seeds in if you want it to be spicier. In a pan over medium heat, combine those two ingredients, along with the garlic. Cook, stirring regularly, for 4-5 minutes.
After that, cook the ground beef in the vegetable combination. Stir infrequently, breaking up the meat as you go. The veggies will continue to soften as they cook. After the meat is cooked thoroughly, drain any extra oil. Add a whole package of taco seasoning after that. Stir everything together well.
Pour in the Rotel, drained corn, and drained black beans after the meat has fully mixed with the spices. Stir. Pour 1 cup of minute rice over the top and toss to combine. Bring the chicken broth to a boil while slowly pouring it in. Allow it simmer for 12 minutes with a cover on, stirring once in between. Slowly mix in the cheddar cheese after 12 minutes, or until the rice is soft.
Serve with fresh chopped cilantro as a garnish.
If you like delicious meals that are completely prepared in one pot, then must try the recipes below! 👇🏼
RECIPE FOR ITALIAN CHICKEN GNOCCHI
GREEK CHICKEN THIGHS IN ONE PAN
PIZZA PASTA WITH CHEESY PEPPERONI
SKILLET FOR HEALTHY CHICKEN SAUSAGE
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Time to prepare: 5 minutes
30 minutes to prepare
35-minute total time
- 1 pound ground beef, lean
- 1 deseeded and diced green pepper
- 1 finely sliced sweet onion
- 1 teaspoon of garlic (2 Cloves)
- 1 can washed and drained black beans
- 1 drained corn can
- 1 can mild Rotel
- 1 quart chicken stock
- 1 cup quick rice
- 1 taco seasoning packet
- 2 cups cheddar cheese, shredded
- To begin, finely dice the onion and green pepper, as well as mince the garlic. Add to a large pan and cook, turning regularly, for 4-5 minutes over medium heat.
- After that, add the ground beef to the veggies and simmer for approximately 8 minutes, or until done. Extra grease should be drained.
- Stir in taco seasoning completely.
- Rotel, drained corn, and strained black beans are added to the pot. Completely mix everything together.
- Stir in 1 cup of Minute Rice. Add the chicken broth in a slow, steady stream. Bring to a low boil, then reduce to a low heat.
- Place the cover on the skillet and simmer for 12 minutes, or until the rice is soft.
- Stir in 2 cups of cheese after the rice is tender, then top with fresh cilantro and serve!
Information about nutrition:
Size of Serving:
1 tbsp. per serving 379 calories 17g total fat 8g Saturated Fat 0g trans fat 7g of unsaturated fat 79 milligrams of cholesterol 1084mg sodium 28g carbohydrate 5 g of fiber 5 g sugar 28 g protein
(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)
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The beef and rice skillet is one of my most favorite fast, easy, and delicious dinners. I love to serve it with shredded lettuce, chopped tomatoes, grated cheese, sour cream, and tortilla chips.. Read more about mexican beef and rice casserole and let us know what you think.
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