Oh, I absolutely love this Mexican Beef and Rice Skillet Recipe! It’s one of those dishes that feels like a big, warm hug after a long day. What I adore about it is how everything comes together in just one pan, making dinner prep and cleanup a total breeze – perfect for busy weeknights or when you want to impress without the fuss.
You’ll find that the combination of smoky spices, juicy fire-roasted tomatoes, and creamy queso cheese makes this skillet irresistibly flavorful. When I first tried this recipe, I was blown away by how the rice soaks up all those incredible Mexican-inspired tastes, turning simple ingredients into a crowd-pleasing meal your family will beg for again and again.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in one skillet, saving you time and cleanup.
- Bold Flavors: The smoky spices and queso create a truly comforting and tasty dish.
- Family Favorite: My family goes crazy for this – it’s a guaranteed winner at the dinner table.
- Adaptable Ingredients: You can easily swap or add veggies and adjust spices to suit your taste.
Ingredients You’ll Need
All the ingredients in this Mexican Beef and Rice Skillet Recipe come together to create a beautiful harmony of flavors. I love using basmati or jasmine rice because their fragrant aroma complements the spices wonderfully. You’ll want fresh veggies and quality beef to make this meal sing.
- Long Grain Rice: Choose jasmine or basmati for a fragrant, fluffy texture.
- Vegetable Oil: Can substitute with canola oil; helps brown the beef and sauté the veggies.
- Ground Beef: I typically use 80/20 ground sirloin for juiciness; leaner beef works but add extra oil if needed.
- Taco or Fajita Seasoning: Divided to build layers of flavor throughout the cooking process.
- Smoked Paprika: Adds a subtle smoky depth that’s key to this dish.
- Kosher Salt and Ground Black Pepper: Essential to season everything perfectly.
- Jalapeño Peppers: De-stemmed, de-seeded, and diced – toss in for a gentle kick of heat.
- Yellow Onion: Adds sweetness and texture; make sure to dice finely.
- Red Bell Pepper: Brings a fresh pop of color and subtle sweetness.
- Garlic: Minced for that wonderful aromatic punch.
- Tomato Paste: Caramelizes to develop rich umami flavor.
- Beef Stock: For deep savory notes; homemade or store-bought works great.
- Diced Fire Roasted Tomatoes: Adds natural smokiness and acidity.
- Lime: Freshly juiced for brightness and balance.
- Queso Cheese Dip: Divided so you can mix some in and drizzle the rest on top — creamy deliciousness!
- Optional Garnishes: Pico de gallo, fresh cilantro, sour cream, sliced avocados, or guacamole to elevate your plate.
Variations
I love how flexible this Mexican Beef and Rice Skillet Recipe is, so don’t hesitate to customize it! I often switch up the veggies depending on what’s in season or what I have on hand, and it never disappoints. You can even make it lighter or more indulgent, all depending on your mood and taste.
- Vegetarian Variation: Swap ground beef for seasoned lentils or plant-based crumbles — I tried this once for a meatless Monday and was pleasantly surprised by how filling it was.
- Extra Heat: Add more jalapeños or a pinch of cayenne pepper if you like your skillet with some serious spice kick.
- Cheese Swap: I sometimes use pepper jack or a sharp cheddar in place of queso for a different cheesy vibe.
- Make it Smokier: Try adding a chipotle pepper in adobo sauce for a smoky, spicy twist that my family loved during our last taco night.
- Rice Alternatives: Feel free to experiment with brown rice or quinoa, but keep in mind cook times will vary.
How to Make Mexican Beef and Rice Skillet Recipe
Step 1: Rinse and Soak Your Rice
I always start by rinsing the rice in a fine-mesh strainer under cool water until the water runs clear. This washes away the excess starch, preventing your skillet from turning gummy. After rinsing, I soak the rice in fresh water for about 10-15 minutes, which helps it absorb liquid evenly during cooking and results in perfectly tender grains.
Step 2: Brown the Beef with Seasoning
Heat a tablespoon of vegetable oil in your skillet over medium-high heat. Toss in the ground beef along with a tablespoon of taco seasoning, half a teaspoon of smoked paprika, salt, and pepper. Break the beef apart and cook until it’s just about done and beautifully browned. I like to use a slotted spoon to set the beef aside on a paper towel-lined plate so it drains well—this step keeps the final dish from being greasy.
Step 3: Sauté the Veggies and Aromatics
Keep just one tablespoon of the beef fat in the pan, then lower the heat to medium. Add diced jalapeños, yellow onions, and red bell peppers, seasoning them with the remaining taco seasoning, smoked paprika, salt, and pepper. Cook this colorful mix for about 3-4 minutes until the veggies soften. Toss in the minced garlic last and cook for another 30 seconds until fragrant — trust me, that garlic aroma is the moment you know this is going to be delicious.
Step 4: Add Tomato Paste and Toast the Rice
Stir in the tomato paste and cook for 1-2 minutes as it thickens and caramelizes. This little step amps up the umami in our dish. Then, add your drained rice and toss it around the pan for 1.5 to 2 minutes until the grains get lightly toasted and fragrant — this toasting adds a subtle nutty flavor you don’t want to skip!
Step 5: Pour Stock and Tomatoes, Then Simmer Covered
Pour in the beef stock, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan — that’s pure flavor gold. Then add the diced fire-roasted tomatoes. Crank the heat to high and bring everything to a boil. As soon as it boils, reduce to a gentle simmer and cover the skillet. Let it cook for about 18-20 minutes until the rice is tender and the liquid has been absorbed.
Step 6: Add the Beef Back, Steam, and Fluff
Remove the pan from the heat but keep it covered. Then uncover the skillet and scatter the browned beef over the rice. Cover again and let it steam for 5 minutes. This step lets the beef warm back up without overcooking the rice. After that, remove the lid and fluff the rice gently with a fork, mixing the beef in evenly.
Step 7: Brighten It Up with Lime and Queso
Stir in freshly squeezed lime juice and three-quarters of your queso cheese dip for a creamy, tangy finish. Give it a taste and adjust salt, pepper, or seasoning as you like. I often add a little extra lime for brightness or a pinch more taco seasoning when I want that southwestern punch to stand out.
Step 8: Garnish and Serve
Serve your Mexican Beef and Rice Skillet with the remaining queso drizzled on top. Then add fresh cilantro, pico de gallo, maybe some guacamole or sliced avocado, and a dollop of sour cream if you like. I love serving this with warm flour tortillas or crunchy tortilla chips for scooping — it turns dinner into a party at home.
Pro Tips for Making Mexican Beef and Rice Skillet Recipe
- Rinse Your Rice Well: This simple step prevents the rice from being sticky or clumpy — I learned the hard way back when I skipped it!
- Don’t Overcrowd the Pan: When browning beef, keep it in a single layer for a nice sear instead of steaming.
- Toast the Rice: This adds an unbeatable toasted nutty flavor that really lifts the whole dish.
- Adjust Seasoning at the End: Adding lime juice and queso before tasting means you won’t overseason and overpower those fresh flavors.
How to Serve Mexican Beef and Rice Skillet Recipe
Garnishes
I’m a big fan of fresh garnishes here because they brighten up the richness of the beef and rice. Fresh cilantro adds a burst of herbaceous flavor, pico de gallo brings juicy freshness, and a dollop of sour cream helps mellow the heat and tie everything together. My family also loves adding sliced avocado or a scoop of guacamole—creamy texture and healthy fats make it even better!
Side Dishes
This Mexican Beef and Rice Skillet Recipe stands beautifully on its own, but I love pairing it with crispy tortilla chips to scoop it up or some warm flour tortillas for an easy handheld dinner. On heavier days, a simple green salad with lime vinaigrette balances the meal perfectly. Refried beans or a side of black beans make for a hearty, satisfying combo too.
Creative Ways to Present
For special occasions, I like to serve this in colorful individual cast iron skillets or layered in a burrito bowl style—lettuce, beans, corn, and your beef & rice skillet topped with all the garnishes. Another fun way is to turn it into stuffed bell peppers by scooping in the mixture and baking until bubbly. It’s such a crowd-pleaser at parties, and everyone loves the rustic yet vibrant presentation!
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container once the skillet has cooled to room temperature. Refrigerating within two hours keeps it fresh for up to 3 days. When I reheat, I add a splash of water or beef stock to keep the rice moist and prevent drying out.
Freezing
This recipe freezes well, which is a lifesaver on busy weeks. I pack portions into freezer-safe bags or containers and label them with the date. When you’re ready, thaw overnight in the fridge, then reheat gently on the stovetop or microwave.
Reheating
For best results, reheat leftovers in a skillet over low-medium heat, stirring occasionally and adding a little water or broth to keep it from sticking. I avoid the microwave when I want to preserve the original texture, but it’s fine if you’re in a hurry—just cover the dish with a damp paper towel to trap moisture.
FAQs
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Can I use brown rice instead of white rice in this Mexican Beef and Rice Skillet Recipe?
Yes, you can substitute brown rice if you prefer, but note that brown rice will require a longer cooking time and more liquid. It’s best to check your rice package instructions and adjust the simmer time accordingly. Also, soaking the rice beforehand can help achieve a tender texture.
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What is the best way to reduce the spiciness if I don’t like heat?
If you want to tone down the heat, simply remove the jalapeños or use milder peppers like poblano. Also, make sure to remove the seeds and membranes, where most of the heat resides. Adding sour cream or avocado when serving can also help mellow spicy flavors.
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Can I make this Mexican Beef and Rice Skillet Recipe in advance?
Absolutely! You can prepare the entire dish up to the reheating step and then store it in the fridge. When you’re ready, reheat gently and add fresh garnishes before serving to bring back its vibrant flavors.
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What should I serve with Mexican Beef and Rice Skillet Recipe?
This dish pairs wonderfully with warm flour tortillas, crunchy tortilla chips, a crisp green salad, or beans for a complete meal. Fresh garnishes like pico de gallo and sliced avocados make it even better.
Final Thoughts
This Mexican Beef and Rice Skillet Recipe holds a special place in my kitchen because it’s consistently delicious, straightforward, and adaptable. I love how it brings bold Mexican flavors to the table with minimal effort and mess. If you’re looking for a comforting, satisfying meal that your family will actually ask for again, I can’t recommend this enough — give it a go and share your favorite twists with me!
Print
Mexican Beef and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and hearty Mexican Beef and Rice Skillet loaded with seasoned ground beef, sautéed vegetables, and tender rice simmered in beef stock and fire-roasted tomatoes, finished with creamy queso cheese and zesty lime juice. Perfect for a quick weeknight dinner served with tortillas or chips.
Ingredients
Protein and Seasonings
- 1 1/2 pounds Ground Beef (80/20 ground sirloin recommended)
- 1 tablespoon + 1 1/2 teaspoons Taco or Fajita Seasoning, divided
- 3/4 teaspoon Smoked Paprika, divided
- Kosher Salt, as needed
- Ground Black Pepper, as needed
Vegetables and Aromatics
- 2 medium Jalapeno Peppers, de-stemmed, de-seeded, and small diced (about 1/3 cup)
- 1 medium Yellow Onion, peeled and small diced (about 1 1/2 cups)
- 1 medium Red Bell Pepper, de-stemmed, de-seeded, and small diced (about 1 cup)
- 3 cloves Garlic, peeled and minced
Other Ingredients
- 2 cups Long Grain Rice (basmati or jasmine preferred)
- 1 tablespoon Vegetable Oil (can substitute canola oil)
- 1 tablespoon Tomato Paste
- 2 1/2 cups Beef Stock (or 3 beef bouillon cubes dissolved in 2 1/2 cups water)
- 1 (14-ounce) Can Diced Fire Roasted Tomatoes
- 1 whole Lime, juiced
- 1 cup Queso Cheese Dip, divided
Optional Garnishes
- Pico de Gallo
- Fresh Cilantro
- Sour Cream
- Sliced Avocados or Guacamole
Serving Suggestions
- Flour Tortillas or Tortilla Chips
Instructions
- Rinse and Soak Rice: Rinse the rice thoroughly in a fine-mesh strainer under cool water until the water runs clear. Transfer to a bowl, cover with fresh water, and soak for 10-15 minutes. Drain before using to ensure fluffy rice.
- Brown the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add ground beef along with 1 tablespoon taco seasoning, ½ teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook, breaking the meat apart, until browned and almost cooked through. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain excess fat. Leave 1 tablespoon fat in skillet.
- Sauté Vegetables and Aromatics: Reduce heat to medium and warm the remaining fat in the pan. Add diced jalapeños, yellow onions, and red bell peppers. Season with 1 ½ teaspoons taco seasoning, ¼ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Stir frequently and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
- Add Tomato Paste and Toast Rice: Stir in the tomato paste and cook for 1-2 minutes until lightly caramelized. Add the drained rice and stir continuously for 1 ½ to 2 minutes until rice is toasted and fragrant.
- Add Liquids and Bring to Simmer: Pour in the beef stock, scraping the skillet bottom with a wooden spoon to capture browned bits. Add the diced fire-roasted tomatoes. Increase heat to high until mixture boils, then immediately reduce to a gentle simmer and cover the skillet.
- Simmer Rice: Let the rice cook covered for 18-20 minutes, or until tender and liquid is absorbed.
- Combine Beef and Steam: Remove skillet from heat but keep it covered. Uncover quickly to sprinkle the browned beef over the rice. Re-cover and let it steam for 5 minutes.
- Fluff and Season: Remove lid and fluff rice with a fork, mixing in the beef. Stir in lime juice and ¾ cup of queso cheese dip. Taste and adjust seasoning with salt, pepper, additional taco seasoning, or more lime juice if desired.
- Garnish and Serve: Transfer the beef and rice to serving bowls. Drizzle with remaining ¼ cup of queso cheese and garnish with fresh cilantro, pico de gallo, guacamole, sour cream, or your favorite toppings. Serve immediately with flour tortillas or tortilla chips.
Notes
- Beef: Use 80/20 ground sirloin for a good balance of flavor and fat. Leaner beef may require adding extra oil when sautéing vegetables.
- Queso: Any queso cheese dip will work. Homemade white cheddar queso without chorizo is a great option, or use your favorite store-bought brand.
- Adjust spice levels by controlling the amount of jalapeño and taco seasoning to your preference.
- Ensure rice is well rinsed and soaked briefly to achieve fluffy, non-sticky grains.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable stock.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
