Mexican Beef and Rice Skillet
The secret to this Mexican beef and rice skillet is building flavor in layers, starting with well-browned beef and onion, then letting the rice cook right in seasoned broth so it soaks up everything in the pan. It comes together in 30 minutes, uses one skillet, and is naturally gluten-free with a few easy label checks. This is the kind of meal that earns a permanent spot in your weeknight rotation.
Servings: 6 servings
Ingredients
- 1.25 pounds lean ground beef
- ⅓ cup onion diced
- 1 ounce package taco seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- 2 cups beef broth
- 1 cup jasmine rice or long grain white rice -(rinsed and drained)
- 7 ounces mexicorn (mexican or southwest corn) drained, or use 1 cup fire-roasted corn or plain corn
- 10 ounce can rotel diced tomatoes and green chilis, (do not drain)
- 2 cups mexican blend or cheddar cheese shredded
Instructions
- In a large 12-inch skillet over medium-high heat, add the ground beef, crumbling as it cooks. Cook until mostly done and nicely browned, about 5 to 6 minutes. Add in the onion and cook until softened, about 1 to 2 minutes more. Drain off any excess fat if needed. (If you are using lean ground beef, you shouldn't need to drain.)
- Add in taco seasoning, garlic powder, salt, rice, corn, rotel, and beef broth, and stir until combined.
- Bring to a boil, cover with a lid, and reduce the heat to a simmer. Cook until rice is tender, about 20-25 minutes.
- Reduce the heat to low. Top with shredded cheese and cover until melted, 3-5 minutes.
- Garnish with your favorite taco toppings if desired.
Notes
Gluten Free: This recipe is naturally gluten-free. Just be sure to check your labels. Watch the taco seasoning especially. I use my homemade taco seasoning, Siete, or Kinder's Premium. The Green Giant Mexicorn is also gluten-free. Anyone with celiac disease should check every label carefully, including the broth and canned tomatoes, as ingredients change from time to time.
TIPS
- A seasoned cast-iron or nonstick pan works well to keep the rice from sticking.
- Don't skip the browning step. This gives the meat and onions a lot of flavor that really makes this dish delicious.
- Cook until rice is tender. Start with a boil and lower to a simmer. Each stovetop heat runs slightly differently. If all your liquid cooks out and rice isn't tender, then add a little more broth or water, cover, and cook a little longer.
- Spiciness levels. I make this for my family, and my 5-year-old granddaughter loves it. If you are making for kids that don't like any spice, change out the tomatoes & green chilis for diced tomatoes and maybe go for a mild taco seasoning.
Nutrition
Serving: 1 serving | Calories: 319 kcal | Carbohydrates: 37 g | Protein: 13 g | Fat: 14 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.003 g | Cholesterol: 38 mg | Sodium: 1320 mg | Potassium: 272 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 944 IU | Vitamin C: 9 mg | Calcium: 298 mg | Iron: 1 mg
Find it online:
www.soulfullymade.com/mexican-beef-rice-skillet/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/mexican-beef-rice-skillet/