Mexican Beef and Rice Skillet
A quick and flavorful one-pan meal featuring seasoned ground beef, rice, and Mexican-inspired spices. Perfect for busy weeknights, this dish is ready in under 30 minutes!
Ingredients
- 1 lb Ground beef 80/20 lean-to-fat ratio
- 1 cup Long-grain white rice
- 1 Onion Diced
- 2 cloves Garlic Minced
- 1 cup Chicken broth Low-sodium preferred
- 1 cup Tomato sauce
- 1 tbsp Taco seasoning Store-bought or homemade
- 1 cup Shredded cheese Cheddar or Mexican blend
- Optional Toppings:
- Amount Unit Name Notes
- Fresh cilantro Chopped
- Diced avocado
- Sour cream
- Lime wedges For squeezing
Instructions
- Cook the Beef: In a large skillet over medium-high heat, brown the ground beef. Drain excess fat and return the beef to the skillet.
- Add Aromatics: Add diced onion and minced garlic to the skillet. Cook until the onion is translucent and fragrant.
- Incorporate Rice and Seasonings: Stir in the rice, taco seasoning, chicken broth, and tomato sauce. Mix well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Add Cheese: Sprinkle shredded cheese over the top of the skillet. Cover and let it melt for 2-3 minutes.
- Serve: Garnish with fresh cilantro, diced avocado, sour cream, and lime wedges. Serve hot and enjoy!
Notes
- egetarian Option: Substitute ground beef with plant-based crumbles or black beans.
- Spice Level: Adjust the taco seasoning to your preferred spice level.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Perfect Pairings
- A fresh green salad with lime vinaigrette
- Warm tortillas or cornbread
- A side of guacamole and tortilla chips
- A glass of cold Mexican beer or limeade