One Skillet Mexican Rice
Inspired by The Slow Roasted Italian’s Mexican Rice Casserole, I decided to put my own twist on things and create a One Skillet Mexican Rice that I knew my family would love!
I am all about making things easy, easy, easy – especially on busy weeknights at home, so I took a few shortcuts that I know will help other busy moms with their evening meal planning! Here we go, friends! You’re going to love this one!
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One Skillet Mexican Rice
Ingredients:
- 1 lb of ground beef
- A handful of taco seasoning (Like how I measure things?)
- 1 can of corn (not drained)
- 1 can of diced tomatoes (not drained)
- 1 can of black beans (drained and rinsed)
- A dash of garlic/pepper/salt (to taste)
- 2 cups of water
- 2 cups of rice
- 1 Cup of Cheese (Around here, we love sharp cheddar, but your fav will work, too!)
Step-by-Step Instructions:
Step #1: Begin by browning/draining your meat! This meal is even easier to throw together if you’ve done this step ahead of time (maybe the day before) and stored the meat in the fridge ready to go!
Step #2: In a skillet, add taco seasoning, corn, diced tomatoes, black beans, garlic/pepper/salt, and 2 cups of water. Allow this mixture to simmer for approximately 5-10 minutes or so.
Step #3: Next, dump in the rice letting all of this continue to simmer (covered) for 10-12 more minutes. Check on it here and there…stir it if it starts to stick…add a smidge more water if it’s cooking too fast…you know the drill.
Step #4: When the rice is cooked, you’re ready to go! Sprinkle some cheese across the top, and then serve it with a pinch of cilantro, or a dollop of sour cream, or a few slices of avocado, or hey, how about all of the above!
This meal is super fast to make, and my crew loves it! While it’s delicious served as leftovers, we usually don’t have any left over around here…Next time, I’m considering doubling the recipe, and I’m curious how it would do in the crockpot – adding the rice toward the end of course. Hmm….I’ll think on that – You let me know what you think!
One Skillet Mexican Rice
Ingredients
- 1 lb of ground beef
- A handful of taco seasoning
- 1 can of corn not drained
- 1 can of diced tomatoes not drained
- 1 can of black beans drained and rinsed
- A dash of garlic/pepper/salt to taste
- 2 cups of water
- 2 cups of rice
- 1 Cup of Cheese Around here, we love sharp cheddar, but your fav will work, too!
Instructions
- Begin by browning/draining your meat! This meal is even easier to throw together if you’ve done this step ahead of time (maybe the day before) and stored the meat in the fridge ready to go!
- In a skillet, add taco seasoning, corn, diced tomatoes, black beans, garlic/pepper/salt, and 2 cups of water. Allow this mixture to simmer for approximately 5-10 minutes or so.
- Next, dump in the rice letting all of this continue to simmer (covered) for 10-12 more minutes. Check on it here and there…stir it if it starts to stick…add a smidge more water if it’s cooking too fast…you know the drill.
- When the rice is cooked, you’re ready to go! Sprinkle some cheese across the top, and then serve it with a pinch of cilantro, or a dollop of sour cream, or a few slices of avocado, or hey, how about all of the above!
Did you use brown or white rice or another kind? I am sure any work but just curious looks amazingly yummy!
Hey Janell! I used White Minute Rice! I should update the post to include that – Thank you so much for asking! Yes, let me know if you give it a try! We loved it! So glad we’ve connected~
Looks and sounds delicious. Pinned.
Yay! Be sure to let me know what you think, Grammie!
This looks really good and so easy! It sounds like something I could throw together quickly after work. Thanks for sharing!
Yes, around here, we love quick and easy!! I hope you end up loving this recipe as much as we do!
Love one skillet meals – will have to see if I can make it work with brown rice.
Mmm! I have never tried it with brown rice! Be sure to let me know how it goes!