One-Pot Tex-Mex Beef and Rice Skillet
A hearty and flavorful one-pot skillet combining seasoned ground beef with rice and southwestern spices for a quick weeknight dinner. This mexican-inspired one pot ready in about 45 minutes pairs ground beef (80% lean), white long-grain rice, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 (80% lean)
- 1 cup white long-grain rice
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup shredded cheddar cheese
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Add 1 pound ground beef to the skillet, breaking it apart with a spatula, and cook for 6-7 minutes until browned and no pink remains. Drain excess fat if necessary.
- Step 3: Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to toast the spices.
- Step 4: Add 1 cup white long-grain rice, 1 can (10 oz) diced tomatoes with green chilies (with juice), and 2 cups beef broth to the skillet. Stir to combine, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
- Step 5: Simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat, sprinkle 1/2 cup shredded cheddar cheese evenly over the top, and cover again for 5 minutes to melt the cheese.
- Step 6: Garnish with 2 tablespoons chopped fresh cilantro before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tex-Mex Beef and Rice Skillet take to make?
Total time is about 45 minutes (15 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 Tex-Mex 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 (80% lean) from drying out.
Can I substitute ingredients in One-Pot Tex-Mex 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-Pot Tex-Mex 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-Pot Tex-Mex Beef and Rice Skillet?
Mexican one pot 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.
