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My Mexican Beef and Rice Skillet delivers bold flavors without turning dinner into a huge project. Everything cooks in one pan, and the rice soaks up the seasoned broth as it simmers. It is filling, balanced, and ready to serve straight from the skillet. It is a dependable weeknight meal that comes together fast and is perfect for those busy days.
👉 My Italian Chicken and Rice uses the same base ingredients but the flavors are completely different.
This Mexican beef and rice skillet is a one-pan dinner made with seasoned ground beef, jasmine rice, broccoli, Rotel tomatoes, and cheese. Everything cooks together in a skillet for a bold, Tex-Mex inspired meal with minimal cleanup. The rice simmers in beef broth until tender and finishes with melted cheese. This recipe works well for busy weeknights and simple family dinners.
Why you’ll love this recipe…
This recipe has bold flavors but still tastes familiar. The beef cooks quickly, the rice turns tender, and the cheese ties everything together at the end. It is easy to portion and serve straight from the pan.
⏰ Total Time: About 35 minutes
🍂 Perfect For: Weeknight dinners, one-pan meals
🛒 Key Ingredients: Ground beef, rice, Rotel tomatoes
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Refrigerator friendly
👉 One Pot Chicken Teriyaki and Rice is another rice-based dinner I rotate in when I want variety without changing the method.
Made With Love,
Table of Contents
- What You’ll Need for Mexican Beef and Rice Skillet
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Mexican Beef and Rice Skillet
- Mexican Beef and Rice Skillet Variations
- Tips and Tricks
- Recipe FAQs – Mexican Beef and Rice Skillet
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- How I Use the Leftovers
- More Rice Base Dinners
- Mexican Beef and Rice Skillet Recipe
What You’ll Need for Mexican Beef and Rice Skillet
- Ground beef: Adds hearty flavor and cooks quickly.
- Jasmine rice: Absorbs flavor and cooks evenly.
- Frozen broccoli: Adds color and balance to the dish.
- Rotel tomatoes: Bring mild heat
- Mexican style cheese: Melts in at the end for a creamy finish.
👉 When I want another cheesy rice dinner, my Chicken Alfredo Rice Casserole is one of my go-to’s.
Full Ingredients List
- 1 lb lean ground beef
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 3½ cups beef broth
- 2 cups uncooked jasmine rice or white rice
- 12 oz frozen broccoli
- 1 (10 oz) can Rotel diced tomatoes and green chiles
- 1 cup Mexican style shredded cheese
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- White rice can be used instead of jasmine rice.
- Ground turkey can be substituted for ground beef.
- Use mild or hot Rotel depending on heat preference.
About What This Costs
Estimated total cost: $12–15
Servings: 4
Estimated cost per serving: About $3–4
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
How to Make Mexican Beef and Rice Skillet
Step 1: Add the ground beef, diced onion, minced garlic, paprika, garlic powder, and oregano to a large Dutch oven or skillet over medium-high heat.
Step 2: Break up the beef and cook until fully browned.
Step 3: Add the beef broth, uncooked rice, frozen broccoli, and Rotel tomatoes. Stir well.
Step 4: Reduce heat to low, cover, and simmer for 20–22 minutes, stirring occasionally, until the rice is tender.
Step 5: If needed, add additional water in ⅓-cup increments if the liquid reduces before the rice is fully cooked.
Step 6: Stir in the shredded cheese until melted and serve.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Mexican Beef and Rice Skillet Variations
- Add extra cheese for a creamier finish.
- Serve with tortillas or chips on the side.
- Top with sour cream or green onions if desired.
👉 My Slow Cooker Meatless Chili Mac is a hearty dinner without any meat.
My Pro TipS
Tips and Tricks
- Stir occasionally so the rice does not stick.
- Add cheese only after the rice is fully tender.
- Using broth instead of water keeps the rice flavorful.
- Adding frozen broccoli saves prep time.
Recipe FAQs – Mexican Beef and Rice Skillet
Yes, it reheats well and keeps its texture.
Yes, it thickens slightly after resting.
It is best stored in the refrigerator for best texture.
👉 Slow Cooker Alfredo Tuscan Chicken is another dinner that reheats well.
Serving Suggestions
- Serve with a simple side salad.
- Add tortilla chips or warm tortillas.
- Sprinkle extra cheese on top if desired.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers for up to 3 days.
- Freezer: Not recommended for best texture.
- Reheat: Warm gently on the stove or in the microwave.
👉 Green Chili Ranch Chicken with Potatoes & Carrots is a great slow cooker dinner when you are planning meals ahead.
How I Use the Leftovers
- Reheat for lunch the next day.
- Serve in bowls with extra cheese.
- Serve with fresh vegetables on the side.
More Rice Base Dinners
Pin this one so it’s ready when you need it.
Mexican Beef and Rice Skillet
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 3½ cups beef broth
- 2 cups uncooked jasmine rice or white rice
- 12 oz frozen broccoli
- 1 10 oz can Rotel diced tomatoes and green chiles
- 1 cup Mexican style shredded cheese
Instructions
- Cook ground beef, onion, garlic, and seasonings in a skillet until browned.
- Add broth, rice, broccoli, and Rotel. Stir well.
- Cover and simmer on low 20–22 minutes, stirring occasionally.
- Add water as needed if liquid reduces too quickly.
- Stir in cheese and serve.
Notes
- Add liquid slowly if needed while the rice cooks.
- Stir occasionally to prevent sticking.
- Serve immediately for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one is a keeper! I had basmati rice and vegetable broth, but everything else was as in the recipe. I might cut back the rice by a half cup next time. Lots of cheese makes this yummy! It’s quick, uncomplicated and nourishing. Will keep this in regular rotation!
Is there any salt added?
Hard to see the recipes. Adds take up 2/3 of the page 🙁
I think this is going to taste absolutely delicious. It’s not even done cooking just yet, and I think it already tastes great. I’ve been following along with just about all of your recipes, and my kids love them too!
Once again an amazing, simple and delicious meal! I also made this recipe this week and my entire family LOVED it! Easy prep, cook, and clean up…. thanks for sharing, Julia!
This was SO good!! Excited to have an easy one-pot dish to add to my rotation to satisfy the Mexican flavor craving!
I followed the recipe except for using the cheese as a topping instead of a mix-in, and also topped it with some fresh onion, cilantro, avocado, sour cream, and a dash of hot sauce, with tortilla chips on the side. My boyfriend and I both wolfed it down and are trying to decide if we’ll be too full if we go back for seconds 😂
Also to note – this gave a true 4-5 servings. Thank you! I usually don’t have enough left over to be a full dinner on a second night, but I will this time!