Easy Mexican Beef & Rice Skillet – One-Pan Dinner in 30 Minutes!

Ingredients

• 1 pound Ground Beef (80/20 lean‑to‑fat ratio, broken up while cooking)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (peeled and finely chopped)
• 2 cloves Garlic (minced)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 1 can Black Beans (drained and rinsed (15 oz))
• 1 cup Corn Kernels (frozen or canned, drained)
• 1 can Rotel Diced Tomatoes with Green Chilies (including liquid (10 oz))
• 2 tablespoons Taco Seasoning (store‑bought packet or homemade blend)
• 1 cup Chicken Stock (low‑sodium preferred)
• to taste Salt (adjust after simmering)
• 1 cup Shredded Cheddar or Mexican Blend Cheese (sprinkled on top to melt)
• 1 medium Avocado (diced, optional topping)
• 1 medium Tomato (diced, optional topping)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)
• to taste Salsa or Pico de Gallo (optional serving accompaniment)

Instructions

1. Rinse Rice and Beans

   Rinse the rice under cold water until the water runs clear, then drain. Rinse the canned black beans and corn (if using canned) under cold water and set aside.

   Time: PT3M

2. Prep Aromatics

   Finely chop the medium yellow onion and mince the two garlic cloves. Set aside.

   Time: PT4M

3. Sauté Beef

   Heat the large skillet over medium heat and add 1 Tbsp olive oil. Add the ground beef, breaking it up with the spatula, and cook until no longer pink, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Cook Onion

   Add the chopped onion to the skillet and sauté for 3–4 minutes, until softened.

   Time: PT4M

   Temperature: Medium heat

5. Add Garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium heat

6. Season and Add Tomatoes

   Sprinkle the taco seasoning over the mixture, then add the whole can of Rotel tomatoes with its juices. Stir to combine.

   Time: PT1M

   Temperature: Medium heat

7. Add Rice, Corn, Beans, and Stock

   Stir in the rinsed rice, corn, black beans, and 1 cup chicken stock. Season with a pinch of salt and mix gently.

   Time: PT1M

   Temperature: Medium heat

8. Bring to Boil then Simmer

   Increase heat briefly to bring the mixture to a light boil, then reduce to low, cover the skillet, and let simmer for 15 minutes, or until the rice is tender and liquid is absorbed.

   Time: PT15M

   Temperature: Low heat

9. Melt Cheese

   Remove the skillet from heat, sprinkle the shredded cheese over the top, replace the lid, and let sit for 3 minutes so the cheese melts from residual heat.

   Time: PT3M

10. Serve and Garnish

    Scoop portions onto plates and top with optional diced avocado, fresh tomato, salsa or pico de gallo, and chopped cilantro. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

8 g