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If cheesy, meaty goodness sounds like your ideal dinner, you’re going to love my easy kid-friendly Mexican Beef Rice Skillet. Featuring fluffy long grain rice with sweet onions and bell peppers, zesty jalapeños, protein-packed ground beef, and creamy, dreamy queso dip, this one-pot weeknight wonder is the 35-minute meal you need in your rotation.

Table of Contents

Why You’ll Love This Mexican Beef n’ Rice Skillet

Featuring tender crumbled of ground beef, fluffy white rice, tender-crisp fresh veggies, and rich queso cheese, there isn’t much to not love about this Mexican ground beef skillet. But, here’s the gist:

  • Quick & Easy – Just 10 minutes of prep and a quick 25-minute cook time are all that stands between you and this Mexican rice bowl dinner. Plus, since it’s made with just one pan, clean-up is a snap. You’re welcome.
  • Hearty & Balanced – This supremely satisfying queso rice has it all — protein, carbs, and veggies — all wrapped up in a deliciously cheesy package.
  • Perfect for Rent-Week – Using rice and veggies is a delicious and easy way to bulk up a pack of ground beef.

If you’re looking for more quick and deliciously easy Mexican dinner recipes, be sure to try these reader favorites next: Mexican Chicken Casserole with Quinoa and Green Chicken Enchilada Casserole.

Ingredients for Mexican ground beef and rice

  • Long Grain Rice – While any long-grain white works, I prefer basmati or jasmine rice. You can also use long-grain brown rice, but the cook time will approximately double.
  • Vegetable Oil – Any neutral, high smoke-point oil works (e.g. canola, avocado, or grapeseed).
  • Ground Beef – I typically use 80/20 ground sirloin. Note that if you use lean ground beef (e.g. 93/7), you may need to add a tablespoon of oil to the pan to sauté the veggies if your pan is dry. 
  • Fajita or Taco Seasoning Mix – A pre-mixed Mexican spice blend makes this dinner extra speedy.
  • Smoked Paprika – For a smoky undertone. Prefer it spicier? Try ground chipotle chili powder.
  • Jalapeno Peppers – We’ll remove the seeds and membranes to remove most of the fire. However, if you prefer milder meals, cut back on how much you use or swap in poblanos.
  • Yellow Onion – For sweetness. In a pinch, swap in red or white onions.
  • Red Bell Pepper – For color and sweetness. Orange or yellow peppers also work!
  • Garlic – Fresh is best, but you can swap in jarred minced garlic in a pinch.
  • Tomato Paste – I recommend reaching for double-concentrated tomato paste in a tube. It’s way easier to store, and the flavor is more intense.
  • Beef Broth/Stock – For the beefiest beef rice bowl. But, feel free to swap in chicken or vegetable broth/stock as needed.
  • Canned Diced Fire-Roasted Tomatoes – For an instant flavor upgrade, turn to fire-roasted tomatoes instead of plain diced tomatoes. 
  • Fresh Lime – We’re just using the juice. Save the zest to rim your spicy margs.
  • Queso Cheese Dip – Homemade is best (use white cheddar & omit the chorizo), but you’re welcome to use store-bought for convenience.
  • Kosher Salt & Ground Black Pepper – For basic seasoning.
  • Optional Garnishes: pico de gallo, fresh cilantro, sour cream, sliced avocados or guacamole, and/or sliced green onions.

Optional Variations

As much as my family and I love this one skillet Mexican beef and rice recipe, there are lots of ways for you to tweak this Mexican rice skillet:

  • Go Lighter – Don’t eat red meat? Swap in ground turkey or chicken instead. If you go this route, I recommend avoiding the “extra-lean” varieties.
  • Make It Vegetarian – Use canned, drained black beans or swap in your favorite ground meat alternative as your protein instead of ground beef.
  • Use Brown Rice – You can swap in an equal amount of long-grain brown rice (again, I prefer jasmine or basmati) for an added boost of fiber and whole-grain goodness. Just note, brown rice generally takes about twice as long to cook to al dente perfection as white.
  • Low-Sodium – If you’re on a low-sodium diet, consider using a low- or no-sodium taco seasoning blend and opting for low- or no-sodium broth. But, if it tastes a little bland, use the zest from the lime as a flavorful salt alternative.
  • Add-Ins – If you want to “beef up” this Mexican rice and beef even more, consider adding a can each of drained and rinsed corn kernels (or about a cup or so of frozen corn) and black beans.

How to make Mexican beef and rice in a skillet

This beefy rice recipe is perfect for busy weeknights since everything cooks in just one skillet. Here’s how:

  1. Rinse and Drain Rise: Rinse the rice and then transfer it to a small bowl and top with cool water. Set the bowl aside and let the rice soak for 10-15 minutes before draining and setting aside again.
  2. Meanwhile, Brown Beef: Heat the oil in a large skillet and add the ground beef. Season with taco seasoning, smoked paprika, salt, and black pepper. Cook until well browned. Next, use a slotted spoon to transfer the ground beef to a plate and set aside.
  3. Cook Veggies and Aromatics: Reduce the heat to medium and add the jalapeños, yellow onions, and red bell peppers. Season with taco seasoning, paprika, salt, and black pepper. Cook, stirring frequently, until the veggies are soft. Next, add in the garlic and cook, stirring, until fragrant.
  4. Add Tomato Paste: Add the tomato paste to the skillet and cook, stirring, until the paste is lightly caramelized.
  5. Toast Rice: Then, add rice to the pan and cook, stirring constantly, until the grains of rice are lightly toasted.
  6. Add Stock, then Tomatoes: Pour the beef stock into the skillet and then add the diced tomatoes.
  7. Bring to Boil, Cook: Bring the rice to a boil and then immediately reduce the heat to maintain a simmer. Cover the pan and let the rice simmer for 18-20 minutes.
  8. Add Browned Beef: Remove the skillet from the heat and quickly dump the browned ground beef on top. Re-cover the pan and let the rice steam for 5 minutes before mixing and fluffing the beef rice.
  9. Add Lime Juice and Queso: Next, add lime juice and queso cheese to the rice. Then stir to combine and before adjusting the Mexican beef rice to taste.
  10. Garnish and Serve: Finally, transfer queso rice and beef to serving bowls and drizzle more queso over the top and garnish with fresh cilantro. Enjoy immediately.

Expert Tips

  • Cut back on prep time by using frozen diced onions and frozen diced bell peppers.
  • Save your scraps (e.g. pepper odds & ends, onion skins, canned tomato juice) in the freezer for making cheap homemade veggie or bone broth. And, the lime rind also makes for bright and tangy spa water.
  • Don’t skip the rinse, drain, and soak step for the rice. Rinsing helps to remove any dirt that might have come from the field or grain silos. And, it also removes excess starch — that’s how you get perfectly separate grains in this Mexican ground beef and rice skillet. Take away? Soaking is also hugely beneficial, ensuring the grains plump evenly and cook all the way through in the time allotted.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you have a question that you don’t see answered here, please feel free to drop it in the comments section below. I’m happy to help when I can! 

What type of ground beef should I use?

This Mexican skillet calls for endlessly versatile ground beef. I typically use 80/20 beef for a richer flavor. However, you can use lean (90% lean or higher) if you’re looking for a healthier choice.

What can I use instead of ground beef?

There are several alternatives that will work well here:

  • Ground chicken: Offers a lighter flavor, perfect for those seeking a healthier dish.
    • Ground turkey: A leaner option with a similar flavor profile to chicken.
    • Shredded rotisserie or leftover cooked chicken: This is a quick and easy way to add protein and use up leftovers.
    • Vegetarian crumbles: For a vegetarian option, choose pre-flavored vegan beef crumbles or season your own lentils or black beans.

Do I need to precook the rice?

Nope! This Mexican beef and rice skillet utilizes the “one pot” or “one pan” method, where the rice cooks directly in the skillet with the broth and other ingredients. This simplifies the cooking and clean-up process. Plus, it allows the rice to absorb the flavors of the dish.

What kind of salsa should I use?

Any salsa you enjoy works great here! Here are some options to help inspire:

  • Mild salsa: A good option for those who don’t prefer too much heat.
  • Medium salsa: Offers a balanced flavor profile with a moderate amount of spice.
  • Hot salsa: For those who love a kick of heat! Adjust the amount to your preference.
  • Pico de gallo: If you prefer chunky tomatoes and fresh flavor, use pico instead of regular salsa.
  • Green Salsa: If you’re looking to switch things up, try using tangy green salsa verde instead.
  • Corn Salsa: My favorite non-traditional non-tomato salsa? Chipotle corn salsa. And it tastes absolutely fabulous with this skillet of beef and rice.
  • Fruit Salsa: If you’re looking for a tropical twist, try garnishing your Mexican rice and beef with fruity mango salsa.

Can I add other vegetables to the skillet?

Absolutely! Here are some popular additions:

  • Bell peppers: Any color you love works great here. Red, green, or yellow bell peppers are perfect for adding a vibrant color and sweetness.
  • Chile Peppers: Poblano peppers, serrano peppers, and jalapeno peppers will all lend spicy heat.
  • Corn: Frozen or canned corn offers a touch of sweetness and a delightful texture.
  • Diced tomatoes: This recipe uses a can of fire roasted tomatoes, but you can use diced fresh tomatoes for added moisture and flavor.
  • Bonus – Beans: For a heartier and more protein-rich dish, consider adding black beans or pinto beans.

What can I serve with Mexican Beef and Rice Skillet?

There are endless possibilities! Here are some ideas:

  • Toppings: Chopped avocado, shredded cheese, sour cream, salsa, chopped fresh cilantro, sliced jalapenos, and lime wedges.
  • Sides: Guacamole, tortilla chips, refried beans, or a simple Mexican cabbage salad.

Serving Mexican Rice with Beef

The beauty of a Mexican Beef and Rice Skillet lies in its versatility. From burritos to taco salads, and stuffed peppers, below are some creative ways to serve this Mexican ground beef that go beyond the classic skillet presentation:

Unique twists

  • Stacked Enchiladas: Transform your skillet beef and rice mixture into delicious enchiladas. Layer tortillas, refried beans, and the beef and rice mixture into a casserole dish. Next, top with cheese and bake until golden and bubbly.
  • Stuffed Peppers: Hollow out bell peppers, partially pre-, then fill them with the beef skillet mixture, top with cheese, and bake until hot.
  • Taco Salad Bowls: Use romaine lettuce or a bed of jalapeno slaw as the base. Layer the beef and rice mixture, shredded cheese, green verde salsa, black olives, sour cream, and your favorite taco toppings for a deliciously satisfying salad.

Casual takes

  • Garnish it: The most casual way to enjoy this Mexican beef rice? Top the dish with fresh cilantro, sliced avocados, and pickled jalapenos, a dollop of sour cream, roasted corn salsa, and a squeeze of lime juice. Serve with tortilla chips and eat straight from the skillet.
  • Burritos: Spread a warm tortilla with the Mexican skillet mixture, add your favorite toppings like guacamole and sour cream, roll it tight, and enjoy!
  • Quesadillas: Spoon the beef and rice mixture onto half a flour tortilla, top with queso and fold over. Then, cook in a skillet until golden brown and then cut into wedges for a fun appetizer or light lunch.
  • Nachos: Spread salty tortilla chips on a baking sheet. Top with the Mexican mixture, shredded cheese, black beans, chopped tomatoes, and jalapenos. Bake until the cheese melts and then top with all your nacho favorites for a crowd-pleasing appetizer.

Turn leftovers into magic

  • Breakfast Scramble: My favorite way to repurpose leftovers – scrambled eggs with the leftover beef and rice. Then, top with avocado for a delicious and protein-packed morning meal. Or just add them to this avocado scrambled egg recipe.
  • Taco Soup: Stir the leftover skillet mixture right into a pot of chicken broth with canned fire roasted diced tomatoes, corn, black beans, and your favorite taco spices. Next, simmer for 20-30 minutes for a flavorful and comforting soup recipe.

Storing leftovers

  • Allow leftovers of this ground beef Mexican rice with queso to cool completely to room temperature before storing in an airtight container. Leftovers will keep well in the fridge for up to 5 days.
  • You can also store this dish in a freezer-safe airtight container in the freezer for up to 3 months.
  • For reheating, allow leftovers to defrost overnight in the fridge before reheating on the stove top or in the microwave.

If you enjoy this Mexican Beef Rice Skillet as much as I love sharing it, don’t forget to ‘taco’ about it with your friends and family. Remember, good food is all about sharing. So pass the plate, share the joy of easy dinners, and let everyone dig into a little piece of this foodie fiesta. Until next time, cheers! (P.S – let me ‘guac’ your world with more restaurant-quality recipes by signing up for my email newsletter!)

Cheyanne

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Overhead photo of a Mexican beef rice skillet with fresh veggies and queso cheese.

Mexican Beef and Rice Skillet

Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Looking for an easy, cheesy, meaty dinner? Look no further than this kid-friendly Mexican Beef Rice Skillet. Featuring fluffy long grain rice with sweet onions, bell peppers, zesty jalapeños, protein-packed ground beef, and creamy-dreamy queso cheese dip, this one-pot weeknight wonder is the 35-minute meal you need in your rotation!

Equipment

  • 1 Fine-Mesh Strainer (for rinsing and draining rice)
  • 1 Medium Bowl (for soaking rice)
  • 1 Large Straight-Sided Skillet with Lid – at least 12-inches (for cooking beef and rice)

Ingredients 

  • 2 Cups Long Grain Rice (basmati or jasmine preferred)
  • 1 TBS Vegetable Oil (sub: canola oil)
  • 1 ½ pounds Ground Beef (SEE NOTES)
  • 1 TBS + 1 ½ tsp Taco or Fajita Seasoning – DIVIDED
  • ¾ tsp Smoked Paprika – DIVIDED
  • As Needed Kosher Salt and Ground Black Pepper
  • 2 medium Jalapeno Peppers – de-stemmed, de-seeded, and small dice (about 1/3 cup)
  • 1 medium Yellow Onion – peeled and small dice (about 1 ½ cups)
  • 1 medium Red Bell Pepper – de-stemmed, de-seeded, and small dice (about 1 cup)
  • 3 cloves Garlic – peeled and minced
  • 1 TBS Tomato Paste
  • 2 ½ Cups Beef Stock (sub: 3 beef bouillon cubes dissolved in 2 ½ cups water)
  • 1 (14-ounce) Can Diced Fire Roasted Tomatoes
  • 1 whole Lime – juiced
  • 1 Cup Queso Cheese Dip – DIVIDED
  • Optional Garnishes: pico de gallo fresh cilantro, sour cream, sliced avocados or guacamole
  • Serving Suggestions: Flour Tortillas or Tortilla Chips

Instructions

  • Rinse and Drain Rise: Add the rice to a fine-mesh strainer and rinse with cool water until the water runs completely clear.
    Then, transfer the rice to a small bowl and top with fresh, cool water. Set the bowl aside and let the rice soak for 10-15 minutes.
    Drain the rice again before proceeding to use in the recipe.
  • Meanwhile, Brown Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, 1 tablespoon of taco seasoning, ½ teaspoon of smoked paprika, 1 teaspoon salt, and ½ teaspoon ground pepper. Cook, breaking the meat up into pieces, until browned and just about cooked through.
    Then use a slotted spoon to transfer the ground beef to a paper towel lined plate to drain and set aside.
    Drain all but 1 tablespoon of the fat from the pan.
  • Cook Veggies and Aromatics: Reduce the heat to medium and heat the fat in the pan. Once hot, add the jalapeños, yellow onions, and red bell peppers. Season with the remaining 1 ½ teaspoons of taco seasoning, ¼ teaspoon paprika, ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring frequently, for 3-4 minutes, or until the veggies are soft.
    Next, add in the garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute.
  • Add Tomato Paste: Add the tomato paste to the skillet and cook, stirring, until the paste is lightly caramelized, about 1-2 minutes.
  • Toast Rice: Add the rinsed and drained rice to the pan and cook, stirring constantly, for 1 ½ to 2 minutes, or until the grains of rice are lightly toasted and fragrant.
  • Add Stock, then Tomatoes: Pour the beef stock into the skillet, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan (that’s flavor!).
    Then, add the diced tomatoes to the skillet.
  • Bring to Boil, Cook Covered: Increase the heat under the pan to high and bring the contents to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer and cover the pan.
    Let the rice simmer for 18-20 minutes, or until the rice is tender and the liquids are absorbed.
  • Add Browned Beef, Stem, and Fluff: Remove the skillet from the heat – leaving the rice covered! Now, quickly uncover the skillet and dump the browned ground beef on top. Re-cover the pan and let the rice steam for 5 minutes. Then, remove the lid and use a fork to fluff and mix the beef rice.
  • Add Lime Juice and Queso: Add lime juice and ¾ cup of the queso to the rice. Stir to combine and then taste the Mexican beef rice.
    Taste and adjust for flavor as needed, adding more salt and pepper for overall flavor, taco seasoning for southwestern flavor, lime juice for brightness, etc.
  • Garnish and Serve: Transfer queso rice and beef to serving bowls and drizzle the remaining ¼ cup of queso over the top and then garnish with fresh cilantro, Pico de Gallo, guacamole, and your favorite Mexican toppings. Enjoy immediately.

Notes

  • Beef: You can use any ground beef you would like to make this recipe. I typically use 80/20 ground sirloin. Please note that if you use lean ground beef, you may need to add a tablespoon of oil to the pan to sauté the veggies if your pan is dry. Just use your best judgement.
  • Queso: You can also use any queso cheese dip you like. I use this queso cheese recipe and make these adjustments – I use white cheddar cheese and omit the chorizo. However, your favorite store-bought brand works great too.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Serves: 4-6
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 385kcal    Carbohydrates: 24g    Protein: 33g    Fat: 17g    Saturated Fat: 8g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 3g    Trans Fat: 0.4g    Cholesterol: 100mg    Sodium: 943mg    Potassium: 813mg    Fiber: 1g    Sugar: 5g    Vitamin A: 1086IU    Vitamin C: 35mg    Calcium: 176mg    Iron: 3mg
Course: dinner, entree
Cuisine: Mexican

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