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
Units
Scale
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
