Mexican Rice Skillet
Bring bold flavors to your table with this one-pan Mexican Rice Skillet, a hearty and satisfying recipe perfect for busy weeknights. Packed with seasoned ground beef or turkey, vibrant bell peppers, sweet corn, and fluffy white rice, this dish is simmered to perfection in a flavorful blend of tomato sauce, diced tomatoes, and aromatic spices like chili powder, cumin, and paprika. Topped with a generous layer of melted cheddar or Mexican blend cheese and garnished with fresh cilantro and lime wedges, this crowd-pleasing meal delivers all the comforting, zesty flavors of classic Mexican cuisine in just 40 minutes. Quick, easy, and made with pantry staples, this recipe is a must-try for a flavorful, family-friendly dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 cup white rice
- 2 cups chicken or vegetable broth
- 1 cup tomato sauce
- 1 14-ounce can diced tomatoes (canned, with juice)
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar or Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 lime lime wedges (for serving)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Sauté the diced onion and red bell pepper until softened, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef or turkey and cook until browned, breaking it into crumbles with a spatula. Drain excess fat if necessary.
Stir in the rice and cook for 1-2 minutes to lightly toast it.
Pour in the chicken or vegetable broth, tomato sauce, and diced tomatoes (including their juice). Stir to combine.
Add the frozen corn, chili powder, ground cumin, paprika, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the skillet from heat and sprinkle the shredded cheese evenly over the top. Cover again for 3-4 minutes, or until the cheese is melted.
Garnish with fresh cilantro (if using) and serve with lime wedges on the side for a pop of citrus flavor.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 7112 mg | 309% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 52.8 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1557 mg | 120% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4320 mg | 92% | |
*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.
