Mexican Beef Rice Skillet (Print Format)
One-pan skillet blending seasoned beef, rice, beans, corn, and melted cheese for a flavorful meal.
# Ingredients:
→ Protein
01 -
1 lb ground beef, 80/20 or 85/15
→ Vegetables & Aromatics
02 -
1 medium onion, diced
03 -
2 garlic cloves, minced
04 -
10 oz can Rotel diced tomatoes and green chilis (original)
05 -
1 can black beans, drained and rinsed
06 -
1 cup corn, rinsed (frozen or canned)
→ Grains
07 -
¾ cup jasmine rice, rinsed and drained
→ Liquids
08 -
2 cups low-sodium chicken stock
09 -
1 Tbsp olive oil
→ Seasonings & Cheese
10 -
4 Tbsp taco seasoning
11 -
½ tsp fine sea salt, or to taste
12 -
2 cups Mexican cheese blend (Colby jack or equal parts mozzarella and cheddar)
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add ground beef and sauté, breaking apart with a spatula, until no longer pink, about 3 minutes.
02 -
Add diced onion and cook until softened, 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 -
Incorporate taco seasoning and stir to combine evenly with the beef and vegetables.
04 -
Stir in diced tomatoes with juices, black beans, corn, and jasmine rice until evenly distributed.
05 -
Pour in chicken stock and sea salt, then bring to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until rice is tender.
06 -
Remove skillet from heat, uncover, sprinkle cheese over the top, cover again, and let rest 5 minutes until cheese is melted.
07 -
Garnish with fresh cilantro and serve with preferred taco toppings such as diced avocado, sour cream, or salsa.
# Tips:
01 -
This dish reheats well and can be customized with your favorite taco toppings.