Tex-Mex Ground Beef and Rice Skillet

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 1/2 cups chicken broth
• 1 cup long-grain rice
• 1 15-ounce can diced tomatoes
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
2. 2 Add diced onion and bell pepper, sautéing until softened.
3. 3 Stir in garlic, cumin, chili powder, and smoked paprika, cooking for another minute.
4. 4 Pour in chicken broth and bring to a simmer. Stir in rice and diced tomatoes, then cover and let cook for 15 minutes.
5. 5 Add frozen corn and cook uncovered for another 5 minutes or until rice is tender.
6. 6 Remove from heat, stir in cilantro, and sprinkle with cheddar cheese before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add black beans for extra protein and fiber.
• Swap ground beef for turkey or plant-based crumbles for a different twist.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute cilantro with parsley if needed.

Pairings

• Corn tortillas
• Mexican street corn salad
• Refreshing limeade

Nutrition

Tips

• For extra spice, add a dash of hot sauce or diced jalapeños.
• If you prefer a saucier dish, stir in a splash of water or broth before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of water or broth.

Serving Suggestions

• Serve with a side of guacamole and salsa.
• Pair with warm flour tortillas for a complete Tex-Mex feast.

FAQ