Mexican Beef and Rice Skillet
by: claire cary
This Mexican beef and rice skillet is an easy one pan dinner that is packed with protein, flavor and is so easy to make. With lots of fresh veggies, ground beef, spices and topped with Mexican cheese! This is a gluten free favorite you'll keep coming back to.
Ingredients
- 1 tablespoon oil
- 1 red onion diced
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 cup white jasmine rice
- 10 ounce can diced tomatoes with green chiles
- 2 ½ cups low sodium chicken broth
- 1 can black beans drained and rinsed
- 1 cup corn
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 teaspoon salt or to taste
- ½ teaspoon red pepper flakes
- ½ cup cilantro plus more for garnish
- 1 ½ cups shredded mexican cheese
Instructions
- Heat a large skillet over medium heat and add in the oil and ground beef.
- Saute for just a couple of minutes until the beef starts to brown, then add in the diced onion.
- Saute until the beef is no longer pink, then add in the garlic and diced bell peppers. Saute for 3-4 more minutes.
- Add in all remaining ingredients aside from the cilantro and cheese. Bring to a simmer, reduce the heat to low, then cover and simmer for about 20 minutes, stirring 2-3 times throughout.
- Once the rice is fully cooked and the liquid is absorbed, stir in about 1/2 cup of cheese plus the cilantro.
- Add the remaining cheese on top, cover and let melt. Remove from heat and serve with extra cilantro, avocado or red pepper flakes. Enjoy!
Notes
If you would prefer using brown rice instead of rice, you will need to increase the amount of chicken broth because brown rice takes longer to cook and requires more liquid. I would up to at least 3 cups and adjust as needed.
The recipe as written is not very spicy and the spice is really just coming from the red pepper flakes. You can make it spicier by topping it off with hot sauce when you serve or just adding more red pepper flakes (or even cayenne pepper) right into the mixture.
Serving: 1bowl / Calories: 597kcal / Carbohydrates: 39g / Protein: 32g / Fat: 28g / Sodium: 550mg / Fiber: 9g
