Southwest Beef Rice Skillet
Satisfy your cravings for bold, hearty flavors with this Southwest Beef Rice Skillet—a one-pan wonder that combines seasoned ground beef, tender vegetables, and perfectly cooked rice in a medley of southwest-inspired spices. This quick and easy recipe comes together in just 40 minutes, featuring pantry staples like black beans, diced tomatoes, and frozen corn for maximum convenience. Topped with melted cheddar cheese and optional fresh cilantro, this comforting dish is bursting with flavor and perfect for busy weeknights or casual family dinners. It's a simple, satisfying skillet meal that's both wholesome and irresistibly delicious! Keywords: Southwest beef rice skillet, one-pan meal, hearty skillet recipes, easy dinner ideas, quick weeknight dinner.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium white onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves minced garlic
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 14.5-ounce can diced tomatoes, with juice
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain any excess grease.
Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.
Stir in the uncooked rice, chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to lightly toast the rice and release the spices' aromas.
Pour in the beef broth and the can of diced tomatoes, including its juice. Stir to combine and bring to a gentle boil.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.
Stir in the black beans and frozen corn. Cook uncovered for an additional 3-5 minutes to heat through and allow the flavors to meld together.
Sprinkle shredded cheddar cheese over the top of the skillet. Cover again for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 8.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1060 mg | 23% | |
*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.
