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Fresh Skillet Mexican Beef and Rice. dish image

Skillet Mexican Beef and Rice.

This Skillet Mexican Beef and Rice is a one-pan wonder! Quick, easy, and bursting with flavor, it’s perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet:
  • 1 pound ground beef or chicken Choose your favorite protein for a hearty base.
  • 1 unit yellow onion, chopped For a sweet and savory flavor.
  • 1 unit bell pepper, chopped Adds crunch and freshness.
  • 1/4 cup taco seasoning The star of the show for that authentic Mexican flavor.
  • 3/4 cup long grain rice A filling component that soaks up all the flavor.
  • 2 cups chunky red salsa For spice and a rich tomato base.
  • 1 can (14 ounce) black beans, drained Adds protein and fiber.
  • 2 cups spinach optional, a great way to sneak in some greens.
  • 2 cups fresh or frozen corn Sweet and juicy for a delightful contrast.
  • 1 1/2 cups Mexican cheeses (cheddar/pepper jack/colby jack) Because everything's better with cheese!
  • Plain Greek yogurt A creamy, tangy alternative to sour cream.
  • Shredded lettuce or chopped cilantro For freshness and garnish.
  • Chopped scallions A burst of flavor and color.
  • Cubed or sliced avocado Creamy goodness that elevates the dish.
  • Lots of fresh limes For that zesty finish.

Equipment

  • Large skillet
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

Cooking Instructions:
  1. In a large skillet over medium heat, add a splash of olive oil. Once heated, add the chopped yellow onion and bell pepper. Sauté for about 3-4 minutes, or until the vegetables are softened and fragrant.
  2. Add the ground beef or chicken to the skillet. Use your spatula to break it apart as it cooks. Season with the taco seasoning and cook until the meat is browned and cooked through, about 5-7 minutes.
  3. Stir in the long grain rice and chunky red salsa, mixing everything well. Pour in 2 cups of water, bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes until the rice is tender and has absorbed most of the liquid.
  4. Once the rice is cooked, gently fold in the drained black beans and corn. If you are using spinach, add it now as well. Cook for an additional 2-3 minutes until everything is heated through and the spinach is wilted.
  5. Sprinkle the Mexican cheeses over the top of the mixture. Cover the skillet again for a couple of minutes to allow the cheese to melt and get all gooey.
  6. Remove the skillet from the heat and serve the Skillet Mexican Beef and Rice. hot. Top with a dollop of plain Greek yogurt, shredded lettuce or cilantro, chopped scallions, and avocado. Squeeze fresh lime juice over the top for a zesty kick. Enjoy your hearty, flavorful meal!

Notes

  • Let the dish cool completely before transferring it to an airtight container for storage.
  • This dish is perfect for meal prep; you can prepare it a day in advance.
  • Feel free to customize the vegetables to your liking!