Here’s a simple, flavorful recipe for a Mexican Beef and Rice Skillet — a one-pan meal that’s quick, hearty, and perfect for weeknight dinners. 🌶️🍚
🧾 Ingredients
Serves 4–5
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500 g ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 bell pepper, diced (any color)
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1 cup (185 g) long-grain rice, uncooked
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1 ½ cups (360 ml) beef or chicken broth
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1 can (400 g) diced tomatoes
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1 tsp chili powder
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1 tsp cumin
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½ tsp paprika
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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½ cup corn kernels (optional)
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½ cup black beans (optional)
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2–3 tbsp chopped fresh coriander (cilantro) for garnish
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½ cup shredded cheese (cheddar or Mexican blend), optional
👩🍳 Instructions
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Cook the beef
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Heat a large skillet over medium-high heat.
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Add ground beef, breaking it up with a spoon. Cook until browned. Drain excess fat if needed.
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Sauté the veggies
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Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
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Add rice and spices
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Stir in uncooked rice, chili powder, cumin, paprika, salt, and pepper. Cook 1–2 minutes to toast the rice slightly.
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Add liquids
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Pour in broth and diced tomatoes. Stir well. Bring to a boil.
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Simmer
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Reduce heat to low, cover, and cook 18–20 minutes, or until rice is tender and liquid is absorbed.
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If using corn and black beans, stir them in about 5 minutes before the end of cooking.
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Finish & serve
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Remove from heat, sprinkle with cheese (if using) and fresh cilantro. Cover for a few minutes to melt cheese. Serve hot.
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💡 Tips
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One-pan efficiency: Use a wide skillet so rice cooks evenly.
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Adjust spice level: Add chopped jalapeños or a dash of hot sauce for more heat.
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Make ahead: This dish reheats well for lunchboxes or leftovers.
If you like, I can create a Pakistani-adapted version using locally available spices, beef, and rice so it’s easier to make at home without needing specialty Mexican ingredients. Do you want me to do that?
