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Weeknight Mexican Beef and Tomato Rice Skillet

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.