Mexican Ground Beef and Rice Skillet Recipe
This hearty Mexican Ground Beef and Rice skillet recipe combines lean ground beef, vibrant bell peppers, and flavorful ingredients like tomato paste and taco seasoning with rice, beans, and chunky salsa. It’s a one-pan stovetop meal that’s perfect for a comforting and filling dinner, topped with melted Cheddar Jack cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup diced white or yellow onion
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 3 tablespoons tomato paste
- 1 tablespoon taco seasoning
- Salt & pepper to taste
Rice and Beans
- 1 cup long grain white rice, rinsed
- 2 cups reduced-sodium chicken or beef broth, plus extra as needed
- 16 ounce jar chunky tomato salsa
- 15 ounce can black beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
Cheese
- 1 ½ cups shredded Cheddar Jack cheese
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, stirring regularly to break it apart. Drain any excess grease and return the beef to the skillet.
- Sauté Vegetables: Add the diced onion, red pepper, and yellow pepper to the skillet with the beef. Cook for about 2 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, stirring constantly to prevent burning and ensure even flavor distribution.
- Incorporate Seasonings: Stir in the tomato paste, taco seasoning, salt, and pepper. Cook this mixture for about 1 minute to deepen the flavors.
- Add Rice and Liquids: Pour in the rinsed rice, broth, chunky tomato salsa, black beans, and pinto beans. Stir everything well to combine all the ingredients evenly.
- Simmer and Cook Rice: Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer gently for 20-25 minutes or until the rice is fully cooked and has absorbed most of the liquid. Add extra broth if needed during cooking to prevent dryness.
- Top with Cheese: Once the rice is tender and the dish is hot, sprinkle the shredded Cheddar Jack cheese evenly over the top. Cover the skillet again and let it sit off heat for a few minutes to allow the cheese to melt.
- Serve: Fluff the mixture gently with a fork, then serve warm as a delicious and satisfying main dish.
Notes
- For a spicier version, add chopped jalapeños when cooking the peppers.
- You can substitute ground turkey or chicken for a leaner protein alternative.
- Using reduced-sodium broth helps control the salt content, but adjust seasoning according to taste.
- Ensure rice is rinsed thoroughly to remove excess starch for better texture.
- This dish reheats well and makes good leftovers for next-day meals.
