Weeknight Mexican Beef and Tomato Rice Skillet

Nothing beats the satisfying simplicity of a one-skillet weeknight dinner, and this weeknight Mexican rice with beef and tomatoes delivers just that—vibrant aromas, hearty textures, and bright colors. It’s a spin on an authentic spanish rice recipe, but with the delightful addition of ground beef and juicy tomatoes, making it a symphony of flavor that feels like a fiesta on your plate. Easy to prep, faster than reheating leftovers, and perfect for busy nights, this dish feels homemade yet restaurant-worthy. Plus, it’s flexible enough to lean into your favorite twists—whether that’s a hint of spice, a swirl of cheese, or a squeeze of lime.

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Weeknight Mexican Beef and Tomato Rice Skillet

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 (about 1½ cups per person)

Equipment

• Large, heavy-bottomed skillet with lid (10–12″) ensures even cooking and toasting of rice.
• Wooden spoon or heatproof spatula for stirring without scratching.
• Measuring cups and spoons to keep the ratio of rice and liquids just right.
• Can opener and knife for prepping tomatoes and onion.

Ingredients

  

• 1 lb 450 g ground beef (or ground sirloin for leaner option)
• 1½ cups long-grain white rice rinsed until water runs clear
• 1 small white onion finely diced (~1 cup)
• 2 cloves garlic minced
• 1 14 oz can diced tomatoes (fire-roasted or classic, undrained)
• 1 8 oz can tomato sauce
• 2¼ cups beef broth or chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt & freshly ground black pepper to taste
• 2 tbsp vegetable oil or canola oil
• ½ cup frozen corn kernels optional, for texture & color
• ¼ cup chopped fresh cilantro plus extra for garnish
• Juice of ½ lime optional, for brightness

Instructions

 

Brown the Beef

1. Heat skillet over medium-high heat, add oil.
2. Add ground beef; season with salt and pepper.
3. Cook, breaking it up until no pink remains (~6–8 min).
4. Transfer beef to a plate and leave any flavorful fat in skillet.

Sauté Aromatics

1. Lower heat to medium, add onion; cook until softened (~3–4 min).
2. Stir in garlic, cumin, chili powder, and smoked paprika; cook 30 sec until fragrant.

Toast the Rice

1. Add rinsed rice; stir to coat rice in oil and spices, cooking ~2 min.
2. This step enhances the flavor and texture, replicating the essence of an authentic spanish rice recipe.

Build the Skillet

1. Return beef to skillet; stir in diced tomatoes, tomato sauce, and beef broth.
2. Bring mixture to a gentle boil.
3. Add frozen corn if using.

Simmer with Lid On

1. Reduce heat to low, cover skillet.
2. Cook undisturbed for 18–20 min, until rice is tender and broth is absorbed.
3. No peeking or stirring! That helps steam cook the rice evenly to achieve that perfect mexican rice texture.

Rest & Fluff

1. Remove skillet from heat, keep lid on for 5 min.
2. Uncover, add chopped cilantro and lime juice; fluff rice with a fork to combine.

Serve

1. Scoop into bowls or plates.
2. Garnish with extra cilantro, lime wedges, or even a sprinkle of queso fresco or shredded cheddar.

Pairings

• Black Bean & Corn Salad: A refreshing and zesty combination of black beans, corn, red bell pepper, fresh lime juice, cilantro, and a touch of olive oil.
  
• Warm Tortillas: Soft corn or flour tortillas brushed with butter, warmed on a skillet. Great for spooning beef and rice, turning this into mini burritos or tostadas.
  
• Guacamole & Chips: Cool, creamy guacamole with tortilla chips adds contrast in texture and flavor.
  
• Mexican Street Corn (Elote): Grilled corn slathered with mayo, lime, chili powder, and cotija cheese complements the savory rice.
  
• Simple Avocado Salad: Sliced avocados with cherry tomatoes, red onion, lime juice, and cilantro keeps it light yet refreshing.

FAQs

1. Can I use chicken instead of beef?

Yes! Substitute ground chicken or turkey for a lighter version. Cook it the same way you would the beef. You can even make crockpot spanish rice using shredded chicken, combining rice, broth, tomatoes, spices, and meat in a slow cooker and cooking low for 4-6 hours.

2. Can I make this ahead of time for meal prep?

Absolutely. Divide cooled rice into meal-sized portions, store in airtight containers, and refrigerate up to 4 days. Reheat in the microwave—add a splash of broth to keep it moist. This makes for a great spanish rice casserole meal when layered with extra cheese and baked.

3. Best rice to use for this?

Long-grain white rice is ideal for achieving that classic separate-grain texture. You can try jasmine for aromatic flare, but avoid short-grain sticky rice. If you want whole grain, use brown rice—but increase cooking time to ~40-45 min and use 2½ cups broth.

4. How do I get Spanish rice with ground beef flavor variation?

Brown some chopped bacon with the beef to create a spanish rice recipe with ground beef and bacon twist. The rendered bacon fat adds an irresistible smoky depth. You’ll end up closer to a spanish rice ground beef and bacon combo.

5. Can I make this vegetarian?

Yes! Skip the beef and use extra oil or butter. Replace beef broth with vegetable broth and consider adding extra beans (like black beans or pinto beans) for protein. While it won’t be a beef skillet, it’ll still deliver a homemade spanish rice easy and satisfying dish.