If you like dinners that are simple, filling, and don’t leave the kitchen looking like a tornado hit it, this Easy Mexican Beef and Rice Skillet will fit right into your week. It’s a one-pan meal with ground beef, rice, tomatoes, black beans, corn, and a good layer of melted cheddar on top. Everything cooks together quietly in the skillet, and about half an hour later you’ve got a cozy, family-style meal that feels like a relaxed weeknight staple rather than a big production.

The idea behind this Easy Mexican Beef and Rice Skillet is straightforward: familiar ingredients, warm spices, and as little fuss as possible. You brown the beef, add the onion, garlic, and spices, then let the rice simmer in beef broth and tomatoes. Black beans and corn go in at the end for extra texture and color, and the whole thing gets finished with melted cheese and a sprinkle of cilantro. It’s the kind of dish you can put on the table when everyone’s hungry and you’re short on patience, but still want something that tastes like a proper home-cooked meal.

Ingredients for this Easy Mexican Beef and Rice Skillet

Here’s exactly what you’ll need to make this skillet dinner. Nothing fancy, just pantry and fridge basics that come together in one pan.

Olive oil (1 tablespoon): A small splash to get everything going and help brown the beef without sticking.
Lean ground beef (1 pound): The main protein and the base flavor. Lean works well here since the dish already has cheese on top.
Yellow onion, finely chopped (1 small): Adds a soft, savory sweetness as it cooks down with the beef.
Garlic, minced (2 cloves): Brings that familiar, comforting aroma; it wakes the spices up.
Chili powder (1 tablespoon): Gives the skillet its warm, gently spicy backbone.
Ground cumin (1 teaspoon): Adds earthiness and that classic “Mexican-style” flavor.
Smoked paprika (1 teaspoon): A hint of smokiness that makes the skillet taste like it simmered longer than it did.
Dried oregano (1/2 teaspoon): A small touch of herbal flavor that rounds out the spices.
Salt (1 teaspoon) and black pepper (1/2 teaspoon): Simple seasoning so the beef, rice, and veggies don’t taste flat.
Long-grain white rice, uncooked and rinsed (1 cup): The rice cooks right in the skillet, soaking up all the flavors from the broth, tomatoes, and spices.
Low-sodium beef broth (1 1/2 cups): Gives the rice enough liquid to cook and adds extra savory depth.
Diced tomatoes with their juices (1 can, 14.5 ounces): The tomatoes and their juices help the rice cook and bring a mild tanginess.
Black beans, drained and rinsed (1 can, 15 ounces): They add creaminess and extra protein, plus they make the skillet more filling.
Frozen corn kernels (1 cup): A bit of sweetness and pop in every bite; they heat up quickly right in the pan.
Shredded cheddar cheese (1 1/2 cups): Melts over the top into a gooey, golden blanket.
Fresh cilantro, chopped (1/4 cup): Sprinkled on at the end for a fresh, bright finish.

Instructions

You only need one large, deep skillet with a lid. Once it’s on the stove, you’re basically hands-on for a few minutes, then you can let the rice do its thing.

Warm the skillet.
Place a large, deep skillet over medium heat and add the olive oil. Let it heat for a minute so the surface is lightly coated and the oil shimmers.
Brown the ground beef.
Add the lean ground beef to the skillet. Cook for about 5 to 7 minutes, breaking it up with a spoon or spatula, until it’s browned and no longer pink. If you see any small browned bits sticking to the bottom, that’s good flavor building up.
Soften the onion.
Stir in the finely chopped yellow onion. Cook for another 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent. It should smell gently sweet and savory.
Add the garlic and spices.
Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well so the beef and onion are evenly coated. Let this cook for about 1 minute. You’ll notice the spices becoming fragrant and the mixture darkening slightly.
Coat the rice.
Pour in the uncooked, rinsed long-grain white rice. Stir it into the beef mixture so every grain gets a light coating of the seasoned fat and spices. This step helps the rice cook up flavorful and not bland.
Add broth and tomatoes.
Pour in the low-sodium beef broth and the diced tomatoes with their juices. Stir well, scraping along the bottom of the skillet with your spoon to release any browned bits stuck there. Those little bits are pure flavor and will dissolve into the liquid.
Simmer the rice.
Bring the mixture up to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15 minutes. Try not to lift the lid during this time so the rice can steam properly.
Add black beans and corn.
After 15 minutes, lift the lid and give everything a stir. The rice should be mostly tender, and there should still be a bit of liquid around it. Stir in the drained and rinsed black beans and the frozen corn kernels, spreading them evenly through the skillet.
Finish cooking the rice.
Cover the skillet again and continue to cook on low heat for another 5 to 7 minutes, until the rice is tender and most of the liquid has been absorbed. The mixture should be moist but not soupy.
Top with cheese.
Turn off the heat. Sprinkle the shredded cheddar cheese evenly over the surface of the skillet. Cover the pan once more and let it sit for 2 to 3 minutes so the cheese can melt into a soft, gooey layer.
Add cilantro and rest.
Uncover the skillet and sprinkle the chopped fresh cilantro over the top. Let the dish rest for a couple of minutes so it’s not piping hot when you serve it. Then scoop generous portions into bowls or onto plates and enjoy.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes
Servings: 4 generous portions

Nutritional information

This Easy Mexican Beef and Rice Skillet is a full meal in one pan, with protein from the ground beef and black beans, carbohydrates from the rice and corn, and some fat from the cheese and olive oil. Here’s an approximate breakdown per serving (about one quarter of the skillet):

Calories: 610 kcal
Carbohydrates: 49 g
Protein: 35 g
Fat: 30 g
Saturated fat: 13 g
Sodium: 980 mg
Fiber: 7 g
Sugar: 4 g

These numbers are estimates and can change depending on the exact brands of beef broth, cheese, and beans you use, but they give you a general idea of what’s on your plate.

Frequently asked questions

Can I use brown rice instead of white rice?

You can, but brown rice takes longer to cook and needs more liquid. With the amounts listed here, long-grain white rice cooks in about the same time as the beef and vegetables. If you switch to brown rice, you’ll need to extend the simmering time and increase the beef broth so the rice has enough moisture, which changes the balance of the recipe. For the most reliable result, stick with the long-grain white rice as written in this Easy Mexican Beef and Rice Skillet.

How do I store and reheat leftovers?

Let the skillet cool to room temperature, then transfer leftovers to an airtight container and refrigerate. The mixture with beef, rice, black beans, corn, tomatoes, and cheese keeps well for about 3 days. To reheat, warm it gently in a skillet over low to medium heat, stirring now and then, until hot throughout. You can also reheat individual portions in the microwave, adding a splash of beef broth or water if the rice seems a little dry.

Can I make this Easy Mexican Beef and Rice Skillet ahead of time?

Yes, you can cook the full recipe, let it cool, and refrigerate it, then reheat it later in the day or the next day. The rice, beef, black beans, corn, tomatoes, and cheese all hold up well. When reheating in a skillet, cover it with a lid so the heat can circulate and the cheese softens again. It won’t be exactly like the moment you first melted the cheddar, but it will still be comforting and satisfying, which is really what this skillet is all about.