One-Pot Mexican Beef and Rice Skillet with Chipotle and Corn
Hearty ground beef cooked with smoky chipotle, sweet corn, and fluffy rice all in one skillet for a quick and satisfying meal. This mexican-inspired beef ready in about 40 minutes turns ground beef, medium yellow onion, diced, garlic cloves, minced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 610 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long grain white rice
- 2 cups beef broth
- 1 can (10 oz) canned diced tomatoes with green chilies, undrained
- 1 cup frozen corn kernels
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 2 tbsp fresh cilantro, chopped
- 4 wedges lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 diced yellow onion and sauté for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 2: Add 1 lb ground beef, breaking it up with a spoon, and cook for 5-6 minutes until browned and no longer pink. Drain excess fat.
- Step 3: Stir in 1 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 cup long grain white rice, 2 cups beef broth, 1 can (10 oz) diced tomatoes with green chilies (undrained), and 1 cup frozen corn kernels. Stir to combine.
- Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Step 5: Remove from heat and sprinkle 1/2 cup shredded cheddar cheese over the top. Cover again for 5 minutes to melt the cheese.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve with 4 lime wedges for squeezing over each portion.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mexican Beef and Rice Skillet with Chipotle and Corn take to make?
Total time is about 40 minutes (10 min prep + 30 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-Pot Mexican Beef and Rice Skillet with Chipotle and Corn?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in One-Pot Mexican Beef and Rice Skillet with Chipotle and Corn?
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-Pot Mexican Beef and Rice Skillet with Chipotle and Corn 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-Pot Mexican Beef and Rice Skillet with Chipotle and Corn?
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.
