One-Pot Mexican Rice and Beef Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and satisfying one-pot meal combining ground beef, seasoned rice, and tomatoes with a hint of spice. This mexican-inspired beef ready in about 40 minutes pairs ground beef, long grain white rice, diced tomatoes with green chilies 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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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 1 diced medium yellow onion. Cook, breaking up the beef with a spatula, for 6-8 minutes until browned and onion is translucent.
  2. Step 2: Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup long grain white rice and 1 can (14.5 oz) diced tomatoes with green chilies, including juices. Stir to combine.
  4. Step 4: Pour in 2 cups beef broth, bring to a boil, then reduce heat to low. Cover skillet and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with 1/4 cup chopped fresh cilantro. Sprinkle 1/2 cup shredded cheddar cheese on top if desired before serving.

Frequently asked questions

How long does One-Pot Mexican Rice and Beef Skillet 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 Rice and Beef 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-Pot Mexican Rice and Beef 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-Pot Mexican Rice and Beef 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-Pot Mexican Rice and Beef 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.

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