Description
A flavorful and hearty Mexican Beef and Rice Skillet recipe that combines seasoned ground beef, vegetables, and rice cooked together in one pan. Topped with melted cheese and fresh cilantro, this dish makes a perfect weeknight dinner with minimal cleanup and maximum taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons taco seasoning
- ½ teaspoon fine sea salt, or to taste
- 10-ounce can RoTel diced tomatoes and green chilies (original)
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned, rinsed
- ¾ cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
- 2 cups Mexican cheese blend, Colby Jack, or equal parts mozzarella and cheddar
For Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Brown Beef and Sauté Onion: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until the beef is no longer pink. Add diced onion and sauté until softened. Then add minced garlic and cook until fragrant, about 1 minute.
- Season and Add Ingredients: Stir in the taco seasoning to coat the beef evenly. Add RoTel diced tomatoes with their juices, drained and rinsed black beans, corn, and jasmine rice to the skillet. Mix well to combine all ingredients.
- Simmer: Pour in the low-sodium chicken stock and add the sea salt. Bring the mixture to a light boil over medium heat. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 15 minutes or until the rice is fully cooked and has absorbed most of the liquid.
- Melt Cheese: Turn off the heat, sprinkle the Mexican cheese blend evenly over the top of the skillet. Cover again and let it rest for 5 minutes to allow the cheese to melt beautifully.
- Serve: Garnish with freshly chopped cilantro if desired. Serve warm with your favorite taco toppings such as sour cream, avocado, or salsa to enhance flavors.
Notes
- Use low-sodium chicken stock to control the sodium level in the dish.
- Adjust salt according to taste after cooking, as taco seasoning can be salty.
- For a vegetarian version, substitute ground beef with a plant-based meat alternative or extra beans and vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the skillet or microwave.
- Adding fresh lime juice or avocado can add a fresh, bright flavor when serving.
