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Jump to RecipeGround beef and rice are cooked with tomatoes, green chiles, lots of spices, and cheese to create a flavorful and simple one-pot meal. This Mexican Beef and Rice Skillet will become a new weeknight go-to.
Mexican Beef and Rice Skillet Ingredients
This Mexican Beef and Rice Skillet only takes a few ingredients and tastes great.
- lean ground beef (I like to use lean beef so that I don’t have to soak up all of the grease)
- yellow onion, diced
- minced garlic
- paprika
- garlic powder
- oregano
- beef broth
- uncooked jasmine rice OR white rice
- frozen broccoli (you can really add whatever veggie that you like the best, but my kids like broccoli)
- Rotel Diced Tomatoes and Green Chiles (I use this all the time because it adds so much flavor to dishes with just one ingredient. I usually buy a big pack of 8 on Amazon!)
- Mexican-style cheese
How to Make Mexican Beef and Rice Skillet
This skillet is super easy to make. First, to a Dutch oven or cast iron skillet, cook the beef with the seasonings. You can soak up any excess grease by covering a spatula with a paper towel and blotting at the skillet. I like to use this meat chopper to help break up ground meat.
Once that is all cooked through, add in the broth, rice, frozen broccoli and Rotel. Stir that all up and let simmer on low covered for 20-22 minutes, or until the rice is tender. Every pot and stove cooks differently and you might need to add in 1/3 cup more water at a time until the rice is tender if the liquid line gets too low. To finish it off, stir in the cheese and enjoy! You can top this with more cheese, cilantro, sour cream, lime wedges, or green onions if you want even more Mexican flavor in this dish, but it is great on its own too.
More Beef and Rice Dishes
Mexican Beef and Rice Skillet
4-5
servings10
minutes25
minutesKeep the screen of your device on
Ingredients
1 lb lean ground beef
1 yellow onion, diced
1 tbsp minced garlic
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
3 1/2 cups beef broth
2 cups uncooked jasmine rice OR white rice
12 oz frozen broccoli
1 10 oz can Rotel Diced Tomatoes and Green Chiles
1 cup Mexican style cheese
Directions
- To a large Dutch oven or skillet over medium-high heat, add in the ground beef, onion, minced garlic, and seasonings. Break the ground beef up and cook it through.
- Add in the broth, rice, frozen broccoli, and Rotel. Stir well and let simmer on low, covered, for 20-22 minutes, or until the rice is tender. (You might need to add in 1/3 cup more water at a time until the rice is tender if the liquid line gets too low) Stir in the cheese and enjoy!
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I think this is going to taste absolutely delicious. It’s not even done cooking just yet, and I think it already tastes great. I’ve been following along with just about all of your recipes, and my kids love them too!
Once again an amazing, simple and delicious meal! I also made this recipe this week and my entire family LOVED it! Easy prep, cook, and clean up…. thanks for sharing, Julia!
This was SO good!! Excited to have an easy one-pot dish to add to my rotation to satisfy the Mexican flavor craving!
I followed the recipe except for using the cheese as a topping instead of a mix-in, and also topped it with some fresh onion, cilantro, avocado, sour cream, and a dash of hot sauce, with tortilla chips on the side. My boyfriend and I both wolfed it down and are trying to decide if we’ll be too full if we go back for seconds 😂
Also to note – this gave a true 4-5 servings. Thank you! I usually don’t have enough left over to be a full dinner on a second night, but I will this time!