One-Pot Mexican Beef and Rice Skillet with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty one-pot dinner combining ground beef, seasoned rice, and colorful bell peppers simmered together with Mexican spices. This mexican-inspired beef ready in about 45 minutes pairs ground beef, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 1/2 cups long grain white rice
• 3 cups beef broth
• 1 can (14.5 oz) diced tomatoes, canned
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 4 wedges lime wedges

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb ground beef and cook for 5-6 minutes, breaking up the meat, until browned and cooked through. Remove excess fat if needed.
2. Step 2: Add 1 medium diced yellow onion, 1 large diced red bell pepper, 1 large diced green bell pepper, and 3 minced garlic cloves to the beef. Sauté for 4-5 minutes until vegetables soften and onions are translucent.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toast the rice and spices with the beef and vegetables for 2 minutes.
4. Step 4: Pour in 3 cups beef broth and 1 can (14.5 oz) diced tomatoes with their juice. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove skillet from heat and fluff rice with a fork. Sprinkle 1/4 cup chopped fresh cilantro over the top and serve with 4 lime wedges for squeezing.