Mexican Beef And Rice Skillet

This easy Mexican beef and rice skillet is a one-pan dinner with ground beef, tender rice, bold spices, and melty cheese. Ready fast!

Course Main Course

Cuisine Mexican

Keyword ground beef and rice recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings -6 servings

Calories 649kcal

Author Kathleen

In a large skillet, over medium heat, cook the ground beef (1 pound) until there is no longer any pink. Drain any excess fat.
Add the chopped onions and garlic (1 heaping). Continue to cook for 3-4 minutes or until the onion is translucent.
Stir in the chipotle pepper (1), chili powder (1 teaspoon), cumin (1 teaspoon), paprika (1 teaspoon), and oregano (1 teaspoon). Cook for 1 minute.
While the beef mixture cooks, warm 1/2 cup of the beef broth in the microwave or a small saucepan. Whisk in 1 to 1 1/2 teaspoons Better Than Bouillon until completely dissolved. Stir this mixture back into the remaining broth
Add the fortified broth, uncooked rice (1 cup), salsa (1 cup), and corn (1 cup) to the skillet. Mix well and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 18–20 minutes, stirring once halfway through, until the rice is cooked and most of the liquid is absorbed.
Remove the skillet from the stove. Stir in the lime juice and sprinkle cheese (1 cup) over the top. Cover and let it sit for 5 minutes or until the cheese is melted.
Top with cilantro, avocado slices or sour cream and serve.

Rinse the rice well. Rinsing removes excess starch so the rice cooks up fluffy instead of sticky or clumpy. It’s a small step that makes a big difference in texture.
Bloom the spices. Let the spices cook briefly in the pan before adding liquid. This wakes up the flavors and gives the whole dish a deeper, more developed taste.
Don’t skip the Better Than Bouillon. This is one of the key upgrades that makes this skillet stand out. It adds a rich, savory depth that plain broth just can’t match.
Keep the lid on while the rice cooks. Lifting the lid releases steam and can lead to uneven or undercooked rice. Let it simmer undisturbed so everything cooks evenly.
Adjust the heat to your taste. Chipotle in adobo adds great smoky flavor, but it can bring heat. Start with a small amount and add more if you like things spicier.
Finish with fresh lime. A squeeze of lime at the end brightens the whole dish and balances the rich, savory flavors. It’s the finishing touch that pulls everything together.