Hearty One-Pan Tex-Mex Beef and Rice Skillet
This hearty Tex-Mex skillet combines seasoned ground beef, rice, black beans, corn, and tomatoes in one pan for an easy and delicious meal, topped with melted cheddar cheese.
Equipment
- Large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 85/15 recommended
- 1 large onion diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for extra kick
- 1 cup long-grain white rice basmati or jasmine
- 2 cups beef broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (10-ounce) diced tomatoes undrained
- 1/2 cup frozen corn
- Salt and freshly ground black pepper to taste
Topping & Garnish
- 1/2 cup shredded cheddar cheese for topping
- Fresh cilantro chopped, for garnish
- Sour cream or Greek yogurt for serving (optional)
Instructions
Cooking
- Heat olive oil in a large skillet and brown the ground beef, breaking it apart and draining excess fat.
- Add diced onion and cook until softened; then stir in minced garlic and spices, cooking for one minute until fragrant.
- Stir the uncooked rice into the pan with the beef and aromatics, toasting it for 1-2 minutes.
- Pour in beef broth, black beans, diced tomatoes, and corn; season with salt and pepper and bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5 minutes to steam the rice.
- Uncover, fluff rice, sprinkle with cheddar cheese, and cover briefly again to melt the cheese.
- Garnish with fresh cilantro and serve with sour cream or Greek yogurt, if desired.
Notes
For a spicier dish, increase the amount of cayenne pepper. This recipe is easily customizable; feel free to add other vegetables like bell peppers or zucchini.