My Mexican beef and rice skillet is a quick, one-pan dinner combining taco-seasoned ground beef, veggies, and fluffy rice. It’s budget-friendly, family-approved, and ready in about 30 minutes!
If you’re craving more Latin dinners, try picadillo and arroz con polo. I also love the flavors in this low-carb baked Cajun chicken with cauliflower rice.
Like my Mexican burrito skillet and taco pasta recipes, this Mexican beef and rice skillet is one of those quick, easy weeknight meals I can throw together in 30 minutes. Even better, all the ingredients cook in one pan! Inspired by Spanish rice recipes, this all-in-one dinner incudes tender rice packed with tomato and bold taco spices, rounded out by juicy ground beef, onions, and diced bell peppers.
About This Flavorful Mexican Beef and Rice Skillet
- Bold Mexican flavors. Juicy ground beef, tender fajita veggies, and rice are simmered in a smoky, savory seasoned broth. It’s a great way to use affordable ground beef and leftover rice.
- One-pan, 30 minutes. Everything cooks together in a single pot, making it perfect for busy weeknights when you want something hearty, flavorful, and fast.
- Tasty and versatile. Serve this beef and rice straight from the pan, scoop it into warm tortillas, or use it as a filling for lettuce wraps or zucchini boats. It also reheats beautifully, so lunch the next day is already covered.
You’ll Need These Ingredients
Here’s a quick look at the ingredients in this Mexican rice skillet. Scroll to the recipe card for the printable recipe amounts and step-by-step instructions.
- Olive Oil – Or whichever cooking oil you prefer.
- Onion and Bell Peppers – I add in diced yellow or white onions and bell peppers, as you’ll find in fajitas. Any color of bell pepper works (I use red and green).
- Garlic – Freshly minced. If you don’t have fresh garlic, substitute ¼-½ teaspoon of garlic powder per clove.
- Ground Beef – I prefer using lean ground beef as it’s less greasy. You can make this recipe with leftover taco meat, or swap the ground beef with ground chicken or turkey.
- Taco Seasoning – I use my homemade taco seasoning. Yes, you can most definitely use store-bought taco seasoning, but homemade is best. 😉 You can even use fajita seasoning, which is very similar.
- Tomato Paste – Regular tomato sauce also works in a pinch.
- Rice – You’ll want to use long-grain white rice, such as basmati or jasmine rice, or brown rice for this recipe (save the minute rice for a Hoppin’ John skillet!). You can use uncooked rice, or see my note later on about making this Mexican skillet with leftover rice.
- Beef Broth – Low-sodium is best. You could also use chicken broth or vegetable broth.
Recipe Tips
- Use a large skillet with a tight-fitting lid. This helps the rice cook evenly and absorb the liquid properly.
- No peeking! Don’t lift the lid while the rice cooks. Peeking too early releases the trapped steam, resulting in undercooked rice.
- Adjust the seasoning at the end. Taco seasoning blends vary, so taste before serving and add salt or spice as needed.
- Let it rest before serving. A 10-minute rest after cooking allows the rice to finish absorbing moisture and keeps the skillet from becoming soupy.
Easy Variations
- Use shredded beef. Instead of browning the ground beef, make this skillet recipe with leftover cooked Mexican beef, like beef barbacoa or beef machaca. You can cook the rice and then stir the beef in at the end.
- Swap the protein. Ground turkey or chicken works well. These milder, leaner meats may need a little extra seasoning.
- Add in vegetables. Chopped or sliced mushrooms, canned peas and carrots (drained), or a frozen vegetable mix make great additions. For best results, keep the total amount of vegetables to no more than 2 cups so the rice cooks properly.
- Add corn and beans. Add frozen corn or drained canned corn, along with canned black beans or pinto beans (also rinsed and drained). You could also add chickpeas.
- Make it cheesy. Stir in a shredded Mexican cheese blend or crumble Oaxaca cheese on top.
What to Serve With Mexican Beef and Rice
Serve this Mexican beef and rice skillet with toppings like diced avocado, guacamole, sour cream, and homemade salsa. On the side, enjoy a simple green salad or a sweet potato salad, topped with avocado dressing, and warm garlic bread for an easy, filling dinner. It’s also great scooped into tortillas or naan, or enjoyed straight from the skillet for a quick meal.
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Sauté the vegetables. Set a large skillet over high heat and warm the olive oil. Add the onion and bell peppers; cook, stirring occasionally, for 4 minutes.
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Cook the beef. Add in the ground beef and break it up with a wooden spoon. Season with taco seasoning and stir around until well incorporated. Cook the ground beef for 7 to 8 minutes, or until browned.
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Add tomato paste, rice, and broth. Stir in the tomato paste and rice, and cook for 1 minute. Pour in the beef broth and mix well. Bring to a boil, then lower the heat to medium-low.
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Cover and simmer. Cover the skillet with a lid and continue to cook for about 12 to 14 minutes, or until most of the liquid is absorbed.
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Remove from the heat and let it rest. Remove the skillet from the heat; stir the beef mixture with a fork and cover again. Set aside for 10 minutes, and keep it covered.
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Serve. Fluff with a fork and taste for seasonings; adjust accordingly, then serve.
Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 304mg | Potassium: 643mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Mexican Beef and Rice Skillet
We’re sautéeing the vegetables, cooking the beef, and simmering the rice in the same skillet. Not only does this make cleaning up super quick, but all the flavors meld together into a truly delicious Mexican-inspired meal. Let’s get started:
- Cook the vegetables. First, heat the oil in a large skillet. Sauté the onion and bell peppers until softened.
- Brown the beef. Next, add the ground beef and taco seasoning. Cook, breaking up the meat, until it’s browned and cooked through, about 7 minutes.
- Add the rice and liquids. Stir in the tomato paste, rice, and beef broth, mixing until everything is well combined. Bring the skillet to a boil.
- Simmer until tender. Reduce the heat to low, cover, and cook for 14 to 15 minutes, or until the rice is tender and most of the liquid is absorbed.
- Fluff, rest, and serve. Take the skillet off the heat and fluff the rice with a fork. Cover, and let sit for 10 minutes before serving.
Use Leftover Rice
I love making this beef and rice skillet with leftover cooked white rice. In this case, instead of cooking the rice in the beef stock, stir the tomato paste and cooked rice into the browned ground beef. Cook for 5 minutes, until everything heats through.
You can also make a low-carb version of this recipe with cauliflower rice using the same method as above.
How To Store
- Refrigerate. Once the beef and rice have completely cooled, store them in an airtight container and keep them in the fridge for up to 3 days.
- Reheat. I suggest reheating leftovers in a skillet set over medium heat. Add a little bit of broth or water when reheating to help loosen the mixture.
