Skip to content Skip to sidebar Skip to footer
Mexican Beef and Rice Skillet

Mexican Beef and Rice Skillet


Mexican Beef and Rice Skillet


1 tablespoon olive oil

1 large onion chopped

2 cloves garlic minced

1 pound ground beef

1 red pepper diced

1 yellow pepper diced

1 tablespoon tomato paste

1 tablespoon taco seasoning

salt & pepper to taste

1 cup rice (parboiled preferred; see notes)

1.5 cups broth or more if it seems dry

1 jar (16-oz) chunky salsa

1 can (15-oz) black beans

1 cup sweet corn canned OR frozen

Shredded cheese, lime wedges, sour cream, chopped tomatoes, cilantro, avocado, tortilla chips…. optional, to serve



Brown meat:
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
Add remaining ingredients:
Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.

This Article And Recipe Adapted From This Site

Post a Comment for "Mexican Beef and Rice Skillet"