One-Pan Mexican Beef and Rice Skillet
A hearty and colorful one-pan skillet featuring seasoned ground beef, bell peppers, and fluffy rice, perfect for a fast and satisfying dinner. This mexican-inspired beef ready in about 35 minutes pairs ground beef, olive oil, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small, diced yellow onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic cloves
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup long grain white rice
- 2 cups beef broth
- 1 cup diced tomatoes (canned, undrained)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- 1/2 cup (optional) shredded cheddar cheese
Instructions
- Step 1: Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb ground beef and cook for 5 minutes, breaking up the meat until browned and no longer pink.
- Step 2: Add 1 small diced yellow onion, 1 medium diced red bell pepper, and 3 minced garlic cloves to the skillet. Sauté for 4 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute to toast the spices.
- Step 4: Add 1 cup long grain white rice, 2 cups beef broth, and 1 cup canned diced tomatoes with juices. Season with 1 tsp salt and 1/2 tsp black pepper, stirring to combine.
- Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 18 minutes until rice is cooked and liquid is absorbed.
- Step 6: Remove from heat and let it sit covered for 5 minutes. Sprinkle 1/4 cup chopped fresh cilantro and 1/2 cup shredded cheddar cheese over the top if desired. Cover again for 2 minutes to melt the cheese before serving.
Frequently asked questions
How long does One-Pan Mexican Beef and Rice Skillet take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Mexican Beef and Rice Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in One-Pan Mexican Beef and Rice Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Mexican Beef and Rice Skillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Mexican Beef and Rice Skillet?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
