Mexican Beef Rice Skillet (Quick and Easy) Recipe
A flavorful and hearty Mexican Beef Rice Skillet that combines seasoned ground beef, vibrant bell peppers, black beans, corn, and brown rice all cooked together in one pan for a quick and easy weeknight meal. Topped with shredded cheddar cheese, sour cream, fresh tomatoes, olives, and cilantro for a delicious and satisfying dinner full of Tex-Mex flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Beef and Vegetables
- 1 pound ground beef
- 1 cup chopped yellow onion
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 3 cloves garlic, minced
Main Ingredients
- 15 ounces can petite diced tomatoes, undrained
- 15 ounces can black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 cup 5-minute brown rice
- 1 cup low-sodium beef broth
- 1 ounce packet taco seasoning
- 1/8 teaspoon red pepper flakes
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup sliced tomatoes
- 1/4 cup sliced black olives
- 2 tablespoons chopped cilantro
Instructions
- Cook the Ground Beef and Vegetables: In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain excess fat if necessary. Add the chopped yellow onion, red bell pepper, yellow bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Add Seasonings and Ingredients: Stir in the taco seasoning and red pepper flakes to evenly coat the beef and veggies. Pour in the undrained petite diced tomatoes, black beans, corn, uncooked 5-minute brown rice, and beef broth. Mix well to combine all ingredients thoroughly.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for approximately 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Add Cheese and Serve: Once the rice is cooked and the mixture is thickened, sprinkle the shredded cheddar cheese evenly on top. Cover the skillet and let the cheese melt for 2-3 minutes.
- Garnish and Enjoy: Remove from heat and top with sour cream, sliced tomatoes, black olives, and chopped cilantro before serving for an extra burst of flavor and freshness.
Notes
- You can substitute ground turkey or chicken for ground beef to reduce fat content.
- For a spicier dish, increase the red pepper flakes or add diced jalapeños.
- Use low-sodium broth and canned ingredients to control salt levels.
- This dish can be made gluten-free by ensuring taco seasoning and broth are certified gluten-free.
- Leftover skillet can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
