Mexican Rice and Beef
Transform your weeknight dinners with this hearty and flavorful Mexican Rice and Beef recipe, a one-pan wonder that combines tender ground beef, perfectly seasoned rice, and vibrant vegetables in a rich, spiced tomato base. Infused with cumin, chili powder, paprika, and oregano, this dish offers an irresistible depth of flavor while staying simple enough for a busy schedule. With just 15 minutes of prep time and minimal cleanup, it’s a satisfying meal that’s ready to impress. Serve garnished with fresh cilantro and a squeeze of lime for a zesty finish, making it the perfect family favorite or Mexican-inspired comfort food. Keywords: Mexican rice, ground beef recipe, flavorful one-pan dinners.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium bell pepper, chopped (any color)
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 lime wedges (optional)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat and set the beef aside on a plate.
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the rice to the skillet and lightly toast it for about 2 minutes, stirring frequently to prevent sticking.
Stir in the tomato paste and mix until evenly distributed.
Pour in the chicken broth and canned diced tomatoes (with their liquid). Stir to combine.
Season the mixture with ground cumin, chili powder, paprika, dried oregano, salt, and black pepper. Stir well to incorporate the spices.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Once the rice is cooked, return the browned ground beef to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat everything through.
Remove from heat and let the dish sit, covered, for a few minutes to allow the flavors to meld.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 29.1 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3340 mg | 71% | |
*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.
