Mexican Beef and Rice Skillet
The ultimate comfort food, Mexican Beef and Rice Skillet combines hearty beef, fluffy rice, and vibrant spices for a dish that satisfies every craving. Perfect for a quick weeknight dinner, this one-pan wonder will make your taste buds sing and keep you coming back for seconds.
Equipment
- Skillet
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef 80/20 or 85/15
- 1 medium onion diced
- 2 cloves garlic minced
- 4 Tbsp taco seasoning
- ½ tsp fine sea salt or to taste
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
- 1 can black beans drained and rinsed
- 1 cup corn rinsed-frozen or canned
- ¾ cup jasmine rice rinsed and drained
- 2 cups slow-sodium chicken stock
- 2 cups Mexican cheese Colby jack, or equal parts mozzarella and cheddar
Instructions
- Start by heating 1 Tbsp of olive oil in a large skillet over medium heat. This will help to create a nice base for the dish. Once the oil is shimmering, it's time to add the ground beef. Sauté the beef, breaking it apart with a spatula until it’s no longer pink, which should take about 3 minutes. You want to see that beautiful brown color developing! Make sure to keep stirring to ensure even cooking.
- Next, add the diced onion to the skillet. Sauté until the onion becomes soft and translucent, about 3 to 4 minutes. This step is crucial, as the onion will add sweetness and depth to the dish. The aroma wafting through your kitchen will be irresistible!
- Once the onion is softened, it's time to add the minced garlic. Cook it for about 30 seconds until fragrant. You’ll know it’s ready when you can smell that delicious garlicky goodness filling the air!
- Now, sprinkle in the taco seasoning and give everything a good stir to combine. This will coat the meat and vegetables with those lovely spices, infusing the mixture with vibrant flavors.
- Add the Rotel tomatoes along with their juices, the drained and rinsed black beans, corn, and the rinsed jasmine rice. Stir everything together until well combined. You want to see those colorful ingredients mingling together.
- Pour in the slow-sodium chicken stock and sprinkle with fine sea salt before bringing the mixture to a light boil. The stock is essential as it will help cook the rice and create a delicious sauce. Once boiling, reduce the heat to a simmer.
- Cover the skillet with a tightly fitting lid and let it simmer on low for 15 minutes, or until the rice is nicely cooked. You can check periodically to ensure everything is cooking evenly.
- When the rice is tender and the liquid has been mostly absorbed, turn off the heat. Open the lid, and sprinkle the Mexican cheese over the top. Cover again and let it rest for about 5 minutes until the cheese is all melted and gooey.
- Finally, garnish with cilantro or your favorite taco toppings and serve immediately! The melted cheese will be deliciously stringy, making each bite even more enjoyable.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove or microwave.
- Tip 2: You can freeze this dish for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
- Tip 3: Serve with a side of guacamole or sour cream to add some creaminess to the dish.
- Tip 4: Substitute ground beef with mushrooms or tofu, and add more veggies to create a hearty vegetarian version.
- Tip 5: Get creative with toppings! Consider adding sliced jalapeños, diced tomatoes, or fresh cilantro for extra flavor and texture.