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Mexican Beef And Rice Skillet

Mexican beef and rice skillet made in one pan with fluffy rice simmered in seasoned beef and ruby red diced tomatoes for even absorption. Taco seasoning and beef broth create a smoky, silky sauce, then melted shredded cheese blankets the top until golden and bubbly.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Mexican beef and rice skillet
  • 1.5 lb ground beef
  • 1 cup rice
  • 1 can (15 oz) diced tomatoes
  • 1 cup beef broth
  • 1 packet taco seasoning
  • 1 onion small, diced
  • 1 bell pepper diced
  • 1 cup shredded cheese
  • 1 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat and brown the ground beef with the diced onion and diced bell pepper, stirring often, until the beef is no longer pink.
  2. Add the taco seasoning to the skillet and stir for 30 seconds until fragrant and evenly coated over the beef mixture.
Simmer the rice
  1. Stir in the rice, diced tomatoes, and beef broth, scraping up any browned bits from the bottom of the skillet.
  2. Bring the mixture to a simmer, then cover with a lid and cook 18-20 minutes over a gentle simmer until the rice is tender.
  3. Keep the lid on while the rice simmers so the liquid absorbs evenly.
Melt and finish
  1. Sprinkle the shredded cheese over the top, cover, and let it melt until glossy and fully melted.
  2. Garnish with fresh cilantro and serve warm directly from the skillet.

Notes

Pro tip: Keep the lid on during the rice simmer so the liquid absorbs evenly and the grains cook through. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet with a splash of broth to loosen the texture. Freezing isn’t recommended because the rice can turn grainy after thawing. For a lower-carb option, replace the rice with cauliflower rice and add a shorter simmer time until tender.