Easy Mexican Beef and Rice Skillet
A simple, one-pan Easy Mexican Beef and Rice Skillet made with ground beef, white rice, tomatoes, black beans, corn, and melty cheddar for a cozy, weeknight-friendly dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice, uncooked and rinsed
- 1.5 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes with their juices
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1.5 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large, deep skillet over medium heat.
- Add the lean ground beef to the skillet and cook, breaking it up with a spoon, for about 5 to 7 minutes until browned and no longer pink.
- Stir in the chopped yellow onion and cook for 3 to 4 minutes, until the onion softens and turns translucent.
- Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well and cook for 1 minute until the spices are fragrant.
- Pour in the uncooked, rinsed long-grain white rice and stir to coat the rice in the beef and spice mixture.
- Add the low-sodium beef broth and the diced tomatoes with their juices, stirring to combine and scraping the bottom of the skillet to release any browned bits.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes without lifting the lid.
- After 15 minutes, remove the lid and stir in the drained and rinsed black beans and the frozen corn kernels, making sure they are evenly distributed.
- Cover the skillet again and continue to cook on low heat for another 5 to 7 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Turn off the heat, sprinkle the shredded cheddar cheese evenly over the top of the skillet, and cover for 2 to 3 minutes to allow the cheese to melt.
- Uncover the skillet, sprinkle the chopped fresh cilantro over the melted cheese, and let the dish rest for a couple of minutes before serving.