Move over, Marry Me Chicken, there’s a new weeknight hero in town: Mexican beef and rice skillet. Packed with spiced ground beef, fluffy rice, hearty beans, and ooey gooey cheese, this one pan wonder comes together in just 40 minutes (even the rice starts uncooked!) It’s a family friendly, budget friendly, stress free dinner that checks all the boxes, making it a serious contender for your weekly rotation.
If you’re not big on spice, then just keep the green chilis for flavor and dial back the chili powder. In case you’re looking to lighten things up, swap the beef for ground chicken or turkey. You can also trade white rice for brown. Just note that brown rice takes a little longer and may need extra liquid too.
As for serving, you can either scoop it straight from the skillet for a burrito bowl style dinner or wrap it in tortillas for a heart hand held meal. Either way, it’s cheesy, meaty, and satisfying.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 lb. ground beef
- 1 cup white rice
- 15-oz. can fire-roasted tomatoes
- 15-oz. can black beans, rinsed and drained
- 1 1/2 cups corn (fresh, frozen, or canned)
- 4-oz. can green chiles
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- Kosher salt
- 2 cups low-sodium chicken broth
- 1 1/2 cups shredded cheddar and Monterey jack
- Fresh cilantro, for garnish
Directions
Step 1
Heat some oil in a large skillet over medium heat. Toss in the onion and cook for about 2 minutes until fragrant. Add the ground beef and cook until it’s no longer pink, about 6 minutes, breaking it up with a wooden spoon as it browns. Drain any excess fat so the skillet stays nice and tidy.
Step 2
After that, push the beef to one side of the skillet and add the white rice to the other side. Cook for 2 minutes, then stir in fire-roasted tomatoes, black beans, corn, green chilis, cumin, and chili powder. Then, season with salt and mix everything together. Pour in the chicken broth and give it a good stir so all those flavors mingle.
Step 3
Bring the skillet to a simmer, cover, and let it cook for 20 minutes. If the liquid gets absorbed before the rice is tender, add a splash of water (about 2 tablespoons), cover, and continue simmering until the rice is cooked through.
Step 4
Sprinkle cheddar and Monterey Jack over the top, cover again, and let the cheeses melt for 2–3 minutes. The melty, cheesy layer is what makes this skillet extra indulgent.
Step 5
Finish with a sprinkle of fresh cilantro and serve straight from the skillet. Whether on its own like a burrito bowl or wrapped in tortillas, this dish is hearty, cheesy, and a guaranteed weeknight win.
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