One-Pan Mexican Rice (Beef)

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One-Pan Mexican Rice (Beef)
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**Ingredients:**

* 1 small package of lean ground beef (roughly 450 grams)
* 1 tablespoon of olive oil
* 2 cloves of garlic (minced)
* 2 jalapeños (minced)
* 1 cup of rice (I usually use jasmine)
* 1 cup of vegetable broth
* 1 (15 oz) can of black beans (drained)
* 1 (15 oz) can of diced tomatoes (drained)
* 1 cup of corn kernels (I typically put 2-3 cups in mine)
* 1 teaspoon of chilli powder
* 1/2 teaspoon of cumin
* Salt and pepper (to taste)

**Directions:**

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place ground beef in the skillet and break into smaller pieces as it cooks. Add seasoning to taste (I typically use seasoning salt). Cook until all pieces are brown (about 10 minutes).
2. Add another tablespoon of olive oil and then add the garlic and jalapeno and continue cooking, stirring frequently, until it’s fragrant (about 1-2 minutes).
3. Stir in the rice, vegetable broth, beans, tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.
4. Bring to a boil, then cover the skillet, reduce the heat to low, and let it simmer until the rice is cooked through (about 20 minutes).
5. Stir in the avocado, lime juice, and cilantro, if you’re using it.
6. Serve and enjoy!

**Notes:**

* Instead of adding lime juice, try enjoying this rice with “Hint of lime” Tostitos, if you can find them. It never disappoints!
* If you’re like me and make this for lunches throughout the week, it does keep pretty well in the fridge for several days (as long as it’s in an airtight container) but it’s always best to eat it within 1-3 days I’d say.
* Try adding some shredded Tex-Mex cheese and Frank’s Red Hot to it (I add it each time I take a small portion for lunch and then reheat it). It adds a lot of flavor and the cheese makes it easier to eat especially if you’re using tortilla chips.

Sorry, I forgot to add the **Optional Ingredients:**

* 1 avocado (halved, seeded, peeled, and diced)
* 2 tablespoons of freshly squeezed lime juice
* 2 tablespoons of freshly chopped cilantro leaves

Seems interesting

i’m not sure i would call it mexican rice but looks tasty nonetheless

OMG, this looks amazing! I wish I could eat it right now.

wow it looks so good!! where do you have the recipe from? was it easy to make?

Looks good. Did you use canned corn? What kind of corn is this?

One-Pan Mexican Rice (Beef): A Delicious and Easy Recipe for Busy Weeknights

When it comes to dinner, many of us face a common conundrum: what to make when you’re short on time but still want to enjoy a flavorful and satisfying meal? Look no further than this One-Pan Mexican Rice (Beef) recipe, which combines tender beef, aromatic spices, and creamy rice in one easy-to-make dish.

In just under an hour, you’ll have a mouthwatering, fully-cooked meal that’s perfect for a quick weeknight dinner. The beauty of this recipe lies in its simplicity – just toss all the ingredients into a single pan, and let the magic happen.

Ingredients:

  • 1 lb beef strips (flank steak or fajita-cut beef)
  • 2 cups cooked Mexican rice
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp chopped fresh cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat the oil in a large skillet or paella pan over medium-high heat.
  2. Add the beef to the pan and cook for 2-3 minutes, until browned and cooked to your liking. Remove the beef from the pan and set aside.
  3. Add the onion, red bell pepper, and garlic to the pan. Cook until the vegetables are softened, about 5 minutes.
  4. Add the cumin, chili powder, paprika, salt, and black pepper to the pan. Cook for 1 minute, until the spices are fragrant.
  5. Add the cooked rice to the pan, stirring to combine with the vegetable and spice mixture. Cook for 2-3 minutes, until the rice is heated through and starting to brown.
  6. Add the beef back to the pan and stir to combine with the rice mixture. Cook for an additional 2 minutes, until everything is fully coated and the flavors are melding together.
  7. Taste and adjust seasoning as needed.
  8. Garnish with chopped cilantro and lime wedges, if desired.
  9. Serve hot and enjoy!

Why You’ll Love This Recipe:

  • Ease: As mentioned, this recipe requires just one pan and under an hour of cooking time – perfect for busy weeknights when you don’t have hours to devote to cooking.
  • Flavor: The combination of beef, rice, and spices is a winning one, with each element complementing the others for a rich and satisfying taste.
  • Customization: Feel free to modify the recipe to suit your tastes – add diced tomatoes, chopped jalapeños, or crumbled queso fresco for an extra kick.

Variations:

  • Try substituting the beef with chicken or shrimp for a different protein option.
  • Add some diced tomatoes to the pan with the onions and bell peppers for added flavor and moisture.
  • For a spicy kick, add some diced jalapeños or serrano peppers to the pan with the vegetables.

With this One-Pan Mexican Rice (Beef) recipe, you’ll never have to worry about dinner again – or at least, you won’t have to stress too much!

One-Pan Mexican Rice (Beef)

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