Quick Mexican Rice and Ground Beef Skillet Dinner – A Fast, Flavor-Packed Weeknight Meal

This one-pan skillet dinner brings bold Mexican-inspired flavors to your table in under 40 minutes. It’s hearty, comforting, and uses ingredients you probably already have in the pantry. The rice cooks right in the skillet, soaking up spices, tomatoes, and savory beef drippings for maximum flavor.

If you need a no-fuss weeknight meal that feeds a crowd and still delivers on taste, this one hits the mark.

What Makes This Special

This dish gives you all the flavors of a classic Mexican-style rice and beef combo without a sink full of dishes. It’s cooked entirely in one skillet, which means minimal cleanup and maximum flavor. The rice absorbs the seasoned broth, so every bite tastes rich and cohesive.

It’s also flexible.

You can scale it up, swap the protein, and add veggies without changing the overall method. Plus, it reheats beautifully for lunches or leftovers.

Ingredients

• 1 pound ground beef (80/20 or leaner)
• 1 tablespoon olive oil (optional, if using lean beef)
• 1 small onion, finely chopped
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 1 1/2 cups low-sodium chicken or beef broth
• 1 (8-ounce) can tomato sauce (or 1/2 cup, to taste)
• 1 cup frozen corn (optional)
• 1 cup canned black beans, drained and rinsed (optional)
• 2–3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/2–1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

How to Make It

1. Brown the beef: Heat a large deep skillet over medium-high. Add ground beef (and olive oil if using lean).

   Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

2. Sauté aromatics: Add the onion and bell pepper. Cook 3–4 minutes until softened.

   Stir in the garlic and cook 30 seconds, just until fragrant.

3. Season well: Sprinkle in chili powder, cumin, smoked paprika, oregano, red pepper flakes, and a pinch of salt and black pepper. Toast the spices for 30–60 seconds to bloom the flavors.
4. Add rice and liquids: Stir in the rinsed rice, diced tomatoes with juices, tomato sauce, and broth. Mix well, scraping the bottom to release any browned bits.

   Those bits mean flavor.

5. Optional add-ins: Fold in frozen corn and black beans. They add texture, color, and extra protein.
6. Simmer gently: Bring to a light boil, then reduce heat to low. Cover and cook 18–22 minutes, without stirring, until the rice is tender and most liquid is absorbed.

   Check at 15 minutes to ensure it’s simmering gently, not boiling hard.

7. Finish and melt: Turn off the heat and let the skillet rest, covered, for 5 minutes. Fluff the rice. Sprinkle cheese evenly over the top, cover, and let the residual heat melt it, 2–3 minutes.
8. Garnish and serve: Top with chopped cilantro.

   Serve with lime wedges for a bright squeeze of acidity that balances the richness.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it great for quick lunches. Reheat gently on the stove with a splash of water or broth to revive the rice.

For freezing, cool completely, then freeze in portions for up to 2 months.

Thaw in the fridge overnight and reheat covered, adding a bit of liquid as needed. Avoid overcooking during reheating to keep the rice from becoming mushy.

Health Benefits

• Balanced macros: You get protein from the beef and beans, carbohydrates from the rice, and fats from cheese and beef. It’s a well-rounded plate in one pan.
• Fiber boost: Adding black beans and corn increases fiber, which supports digestion and keeps you full longer.
• Micronutrients: Bell peppers and tomatoes deliver vitamin C, antioxidants, and lycopene.

  Cilantro and lime add fresh, bright notes along with small amounts of vitamins and minerals.

• Customizable for goals: Use lean beef or ground turkey to reduce saturated fat. Swap white rice for brown rice to increase fiber and minerals, adjusting liquid and cook time accordingly.

What Not to Do

• Don’t skip rinsing the rice: Rinsing removes excess starch and helps prevent a gummy texture.
• Don’t boil aggressively: A rolling boil can scorch the bottom and leave the rice undercooked on top. Keep it at a gentle simmer.
• Don’t over-stir: Stirring during cooking releases starch and can make the rice heavy or mushy.
• Don’t under-season: The rice absorbs a lot of flavor.

  Taste and adjust salt, chili powder, and lime at the end.

• Don’t add cheese too early: If you add it before the rice is done, the cheese can break or burn. Melt it at the very end.

Alternatives

• Protein swaps: Ground turkey, chicken, or plant-based crumbles all work well. For a richer option, use chorizo or a half-and-half blend with beef.
• Rice options: Brown rice needs more liquid and time.

  Use 1 3/4–2 cups broth and simmer 35–45 minutes. For quick-cook rice, reduce liquid slightly and watch the timing.

• Spice level: Keep it mild by skipping red pepper flakes, or turn it up with chipotle powder, diced jalapeño, or hot sauce at the table.
• Veggie add-ins: Zucchini, peas, or chopped spinach fold in easily. Add hearty veggies earlier, tender greens near the end.
• Toppings bar: Offer sour cream or Greek yogurt, avocado slices, pickled jalapeños, and extra cilantro.

  A quick pico de gallo or fresh salsa adds brightness.

• Low-carb twist: Swap rice for cauliflower rice. Reduce broth to about 1/2 cup and cook uncovered until tender, since cauli rice releases moisture.

FAQ

Can I make this ahead?

Yes. Cook it fully, cool, and store in the fridge for up to 4 days.

Reheat on the stove with a splash of broth or water to loosen the rice, then add fresh lime and cilantro to wake it up.

What if I only have minute rice?

Use minute rice near the end. Brown the beef, sauté the veggies and spices, then add tomatoes, sauce, and just enough broth to hydrate the minute rice according to the package. Stir in the rice and cook briefly until tender.

How do I prevent soggy rice?

Rinse the rice, measure liquids accurately, and simmer gently.

Let it rest off heat for 5 minutes before fluffing. If it looks wet but the rice is almost done, uncover the skillet for a couple of minutes to let steam escape.

Is this spicy?

It’s as spicy as you make it. The base recipe is mild to medium.

Adjust heat with red pepper flakes, chipotle powder, or hot sauce at the end, so everyone can customize their plate.

Can I use fresh tomatoes?

Yes, but add a bit more broth since canned tomatoes bring more liquid. Use 2 cups chopped ripe tomatoes and increase broth by 1/4–1/2 cup, adjusting as needed during the simmer.

What cheese works best?

Cheddar, Monterey Jack, or pepper jack all melt well and taste great. If you want extra creaminess, stir in a little cream cheese off heat before topping with shredded cheese.

How do I make it dairy-free?

Skip the cheese or use a dairy-free melt.

The dish is still flavorful and satisfying with the spices, tomatoes, and lime.

Can I double the recipe?

Yes, use a very large skillet or a Dutch oven. Keep the rice in an even layer under the liquid, and extend the cook time slightly. Avoid overcrowding to ensure even cooking.

In Conclusion

This Quick Mexican Rice and Ground Beef Skillet Dinner is a reliable, tasty solution for busy nights.

It’s fast, flexible, and cooks in one pan, with bold spices and craveable comfort. Keep the ingredients on hand, tweak it to fit your preferences, and you’ll have a go-to weeknight favorite that never gets old.