Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind it will require a longer cooking time and possibly more liquid. For best results in a quick meal, use parboiled white rice that cooks in 10–15 minutes.

Is it okay to use ground turkey instead of ground beef?

Absolutely. Ground turkey is a leaner alternative and works perfectly in this recipe. Just ensure it's cooked thoroughly during the browning stage.

What if I don’t have taco seasoning?

You can make a simple homemade blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. This gives you full control over the flavor and spice level.

Super Easy Mexican Beef and Rice Skillet

Name: Super Easy Mexican Beef and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 pound ground beef; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 tablespoon tomato paste; 1 tablespoon taco seasoning; Salt and pepper to taste; 1 cup parboiled white rice; 1.5 cups beef broth (more as needed); 1 jar (16 oz) chunky salsa; 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn (canned or frozen); Optional toppings: shredded cheese, lime wedges, chopped tomatoes, cilantro, avocado, sour cream, tortilla chips

Description

This One-Pot Mexican Beef and Rice Skillet is a quick and wholesome dinner made with simple pantry ingredients. Perfect for busy weeknights, it combines savory ground beef, vibrant vegetables, and bold Tex-Mex flavors in one easy dish.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tablespoon tomato paste
1 tablespoon taco seasoning
Salt and pepper to taste
1 cup parboiled white rice
1.5 cups beef broth (more as needed)
1 jar (16 oz) chunky salsa
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn (canned or frozen)
Optional toppings: shredded cheese, lime wedges, chopped tomatoes, cilantro, avocado, sour cream, tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics and Beef: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 2 minutes until softened. Stir in the garlic and ground beef and cook until the beef is browned and no longer pink, breaking it up as it cooks.
Incorporate the Peppers: Stir in the diced red and yellow bell peppers. Let them cook with the beef for about a minute, just until they begin to soften slightly.
Add Flavor Layers: Mix in the tomato paste, taco seasoning, salt, and pepper. Stir well to coat the meat and vegetables, and cook for another minute to allow the tomato paste to deepen in flavor.
Build the Skillet: Add the uncooked rice, beef broth, salsa, black beans, and corn. Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer.
Simmer and Cook Through: Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it cook for about 15 minutes. Check around the 12-minute mark and stir gently. If the mixture seems too dry, add a splash more broth and continue cooking until the rice is tender and has absorbed most of the liquid.
Add Toppings and Serve: Once cooked, remove from heat and sprinkle shredded cheese over the top, if desired. Cover again for a few minutes to allow the cheese to melt. Serve hot with your favorite toppings like lime wedges, avocado, or sour cream.

Notes

Don’t pre-cook the rice—adding it raw allows it to absorb the flavors and keeps the texture perfect. Use mild or hot salsa depending on your preference. If using brown rice, extend the cooking time and add more liquid. This recipe can be doubled for meal prep or larger families, and it reheats beautifully.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pot Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1/6 of recipe
Calories: 385
Sugar: 7g
Sodium: 877mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 8g
Protein: 26g
Cholesterol: 47mg