One-Pot Mexican Beef and Rice Skillet with Tomatoes and Black Beans

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A colorful one-pot skillet combining seasoned ground beef, rice, black beans, and tomatoes for a quick and satisfying Mexican-inspired dinner. This Mexican-inspired one-pot recipe, ready in about 40 minutes, pairs ground beef, olive oil, yellow onion 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, diced yellow onion
• 3, minced garlic cloves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 cups, rinsed long grain white rice
• 1 can (14.5 oz) diced tomatoes with juice
• 1 can (15 oz), drained and rinsed canned black beans
• 2 1/2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

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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, breaking up with a spoon, for 5-6 minutes until browned and cooked through.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the beef. Sauté for 3 minutes until onion softens.
3. Step 3: Stir in 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
4. Step 4: Add 1 1/2 cups rinsed long grain white rice, 1 can (14.5 oz) diced tomatoes with juice, 1 can (15 oz) drained and rinsed black beans, 2 1/2 cups beef broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring mixture to a simmer, reduce heat to low, cover the skillet, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges.