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Mexican Beef And Rice Skillet

Mexican Beef and Rice Skillet Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1½ cups shredded cheddar or Mexican blend cheese
  • Chopped cilantro and lime wedges for serving

Method
 

  1. Brown the ground beef in a large, deep skillet over medium-high heat for 5 to 6 minutes, until no pink remains.
  2. Lower heat to medium, add diced onion, and cook 3 to 4 minutes until soft. Stir in garlic and cook 30 seconds.
  3. Add rice and toast for 1 minute, then add chili powder, cumin, smoked paprika, and salt, stirring 30 seconds.
  4. Pour in tomatoes, beans, corn, and beef broth. Bring to a boil, then cover and simmer on low for 15 to 18 minutes until rice is tender.
  5. Remove from heat, top with cheese, cover, and let sit 3 to 4 minutes until melted. Garnish with cilantro and serve with lime wedges.

Notes

If you want a creamier finish, stir in a few spoonfuls of sour cream right after the cheese melts. The skillet is quite forgiving: swap the black beans for pinto beans or use fire-roasted tomatoes for a little more charred flavor.