Description
A flavorful Mexican Beef and Rice Skillet recipe combining tender ground beef, smoky spices, fresh vegetables, and queso cheese dip for a comforting and easy one-pan meal. Perfect for a quick weeknight dinner with a southwestern twist, served with optional garnishes like pico de gallo and avocado.
Ingredients
Units
Scale
Rice and Stock
- 2 cups Long Grain Rice (basmati or jasmine preferred)
- 2 1/2 cups Beef Stock (or 3 beef bouillon cubes dissolved in 2 1/2 cups water)
- 1 (14-ounce) Can Diced Fire Roasted Tomatoes
- 1 whole Lime - juiced
Meat and Oil
- 1 1/2 pounds Ground Beef (80/20 ground sirloin recommended)
- 1 TBS Vegetable Oil (substitute canola oil)
Seasonings
- 1 TBS + 1 1/2 tsp Taco or Fajita Seasoning - divided
- 3/4 tsp Smoked Paprika - divided
- As Needed Kosher Salt and Ground Black Pepper
- 1 TBS Tomato Paste
Vegetables and Aromatics
- 2 medium Jalapeno Peppers - de-stemmed, de-seeded, and small diced (about 1/3 cup)
- 1 medium Yellow Onion - peeled and small diced (about 1 1/2 cups)
- 1 medium Red Bell Pepper - de-stemmed, de-seeded, and small diced (about 1 cup)
- 3 cloves Garlic - peeled and minced
Cheese and Garnishes
- 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 Rice: Place the rice in a fine-mesh strainer and rinse thoroughly under cool water until the water runs clear to remove excess starch. Transfer the rinsed rice to a small bowl, cover with fresh cool water, and let it soak for 10-15 minutes. Drain the rice completely before cooking.
- Brown Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef along with 1 tablespoon taco seasoning, ½ teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon ground black pepper. Cook the beef while breaking it apart until it is browned and almost fully cooked through. Remove the beef with a slotted spoon onto a paper towel-lined plate to drain excess fat. Drain all but 1 tablespoon of fat from the pan.
- Cook Vegetables and Aromatics: Reduce the heat to medium and heat the reserved fat. Add jalapeños, yellow onions, and red bell peppers to the skillet. Season with the remaining 1 ½ teaspoons taco seasoning, ¼ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté the veggies, stirring frequently, for 3-4 minutes until softened. Add minced garlic and cook, stirring, for 30 seconds to 1 minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring continuously, until it lightly caramelizes and darkens slightly, about 1-2 minutes, enhancing the flavor depth.
- Toast Rice: Add the drained rice to the skillet with the vegetables and toast it by stirring constantly for 1 ½ to 2 minutes. This step makes the rice fragrant and gives a nuttier taste.
- Add Stock and Tomatoes: Pour the beef stock into the skillet and use the back of a wooden spoon to scrape up any browned bits stuck to the pan’s bottom; this adds rich flavor to the dish. Then add the can of diced fire roasted tomatoes and stir to combine.
- Bring to Boil, Cook Covered: Increase the heat to high and bring the mixture to a boil. Immediately lower the heat to maintain a gentle simmer, cover the skillet with a lid, and cook for 18-20 minutes until the rice is tender and all the liquid has been absorbed.
- Add Browned Beef, Steam, and Fluff: Remove the skillet from heat but keep it covered. Quickly uncover, add the browned ground beef on top of the rice, re-cover the pan, and allow it to steam for 5 minutes. Remove the lid and fluff the rice and beef together with a fork to mix evenly.
- Add Lime Juice and Queso: Stir in the fresh lime juice and ¾ cup of the queso cheese dip into the beef and rice mixture. Taste and adjust seasoning by adding additional salt, pepper, taco seasoning, or lime juice as preferred for a balanced southwestern flavor.
- Garnish and Serve: Spoon the Mexican beef and rice into serving bowls. Drizzle the remaining ¼ cup queso cheese dip on top and garnish with fresh cilantro, pico de gallo, guacamole, or your favorite Mexican-inspired toppings. Serve immediately alongside flour tortillas or tortilla chips for a complete meal.
Notes
- Beef: Use any ground beef you prefer; 80/20 ground sirloin works great. If you opt for leaner beef, add a tablespoon of oil when sautéing the vegetables to prevent sticking and dryness.
- Queso: You can use any queso cheese dip you like. This recipe works well with homemade queso using white cheddar cheese (omit chorizo if desired) or your favorite store-bought brand.
- Substitutions: Vegetable oil can be substituted with canola oil. Beef stock can be made from dissolved bouillon cubes if needed.
- Serving Suggestions: This dish pairs beautifully with warm flour tortillas or crunchy tortilla chips for scooping.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
