Mexi Ground Beef Rice Skillet
One-pan perfection meets bold Mexican-inspired flavors in this Mexi Ground Beef Rice Skillet recipe! Packed with savory ground beef, tender long-grain white rice, black beans, sweet corn, and vibrant red bell pepper, this dish is both hearty and satisfying. The secret lies in its smoky blend of cumin, chili powder, and paprika, which infuse every bite with irresistible warmth and spice. Canned diced tomatoes with green chilies add a touch of zest, while melted cheddar cheese creates a creamy, gooey topping. Quick and easy, this 30-minute skillet meal is perfect for busy weeknights and delivers a wholesome dinner in just one pan. Garnished with fresh cilantro and a squeeze of lime, it’s a flavor-packed dish your family will love. Keywords: Mexi Ground Beef Rice Skillet, one-pan dinner, Mexican-inspired skillet, ground beef recipes, quick and easy meals.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced white onion
- 1 medium, diced red bell pepper
- 2 cloves, minced garlic
- 1 cup long-grain white rice
- 10 ounces canned diced tomatoes with green chilies
- 2 cups beef broth
- 15 ounces, rinsed and drained canned black beans
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup, chopped (optional) fresh cilantro
- 1 wedge (for garnish, optional) lime
Instructions
In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Stir in the cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to toast the spices and enhance their flavors.
Add the uncooked rice to the skillet, stirring to coat the grains in the spices and beef mixture.
Pour in the canned diced tomatoes with green chilies (including the liquid) and the beef broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, stir in the black beans and frozen corn. Continue to cook for 2-3 minutes until heated through.
Sprinkle the shredded cheddar cheese evenly over the skillet. Cover with the lid and cook for 1-2 minutes, or until the cheese has melted.
Garnish with chopped fresh cilantro and a squeeze of lime juice, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 8451 mg | 367% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 30.2 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1241 mg | 95% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4895 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
