Description
This hearty Mexican Beef and Rice Skillet is a quick and flavorful one-pan meal combining ground beef, colorful bell peppers, rice, black beans, corn, and chunky salsa. It's an easy 30-minute recipe perfect for busy weeknights, offering a satisfying blend of spices and textures, topped with optional cheese and fresh garnishes for extra zing.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 tablespoon tomato paste
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup parboiled rice
- 1.5 cups broth (chicken or vegetable), plus more if needed
- 1 jar (16 oz) chunky salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (canned or frozen)
Optional Toppings
- Shredded cheese
- Lime wedges
- Sour cream
- Chopped tomatoes
- Fresh cilantro
- Avocado slices
- Tortilla chips
Instructions
- Brown meat: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 2 minutes until softened. Add the minced garlic and ground beef. Cook, stirring occasionally, until the beef is fully browned. Stir in the diced red and yellow peppers and cook for an additional minute to soften slightly.
- Add remaining ingredients: Mix in the tomato paste, taco seasoning, salt, and pepper, cooking for 1 minute to combine the flavors. Then add the parboiled rice, broth, chunky salsa, black beans, and sweet corn. Stir everything well to distribute the ingredients evenly throughout the skillet.
- Cook: Bring the mixture to a simmer, then cover the skillet with a lid. Reduce the heat to low and let it gently cook for approximately 15 minutes, or until the rice is tender and the liquid is absorbed. If the mixture seems too dry during cooking, add a little more broth as needed.
- Serve: If using cheese, sprinkle shredded cheese over the top of the skillet, cover, and allow it to melt for about 2 minutes. Serve hot with your choice of optional toppings such as lime wedges, sour cream, chopped tomatoes, fresh cilantro, avocado slices, and tortilla chips for a delicious and customizable meal.
Notes
- Use parboiled rice for best texture and to prevent mushiness.
- You can substitute ground turkey or chicken for beef if preferred.
- Adjust taco seasoning and salt to taste depending on the brand and preference.
- Adding broth gradually helps control moisture and rice doneness.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, verify that taco seasoning and broth are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
