Mexican Beef and Rice Skillet
Try this Mexican Beef and Rice Skillet recipe, or contribute your own.
Try this Mexican Beef and Rice Skillet recipe, or contribute your own.
- sour cream
- diced avocado
- chopped cilantro
- salsa
- 2 cups beef broth
- 1 lb. ground beef
- sliced black olives
- 1/2 onion, diced
- 1/4 cup taco seasoning (1 or 2 of the packets)
- 1 (14oz) can diced tomatoes undrained
- 1 cup fire roasted corn kernels drained
- 3/4 cups white long grain rice uncooked
- 1 1/2 cup shredded colby jack cheese
- Carbohydrate 11.8838600000812 g
- Cholesterol 519.9428116 mg
- Fat 142.989535500446 g
- Fiber 1.61520002317429 g
- Protein 136.663961585313 g
- Saturated Fat 71.8705484244232 g
- Serving Size 1 1 recipe (1018g)
- Sodium 2787.7429648614 mg
- Sugar 10.2686599769069 g
- Trans Fat 13.5735341839203 g
- Calories 1901 calories
Step-by-step
- Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
- Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
- Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice! Enjoy!
Managing Moisture and Rice Starches in a Single Vessel
Uncooked long-grain white rice requires precise hydration when cooked alongside protein and canned tomatoes. The two cups of beef broth combined with the liquid from the fourteen-ounce can of diced tomatoes supply the exact ratio needed to gelatinize the starches without turning the grains into porridge. Long-grain varieties like basmati or jasmine work well here because their low amylose content keeps the cooked grains separate and fluffy. When simmering covered for the initial twenty-minute window, maintain a low heat output to prevent the bottom layer of rice from scorching before the liquid fully absorbs. Stirring at the ten-minute mark redistributes the starches and equalizes the moisture distribution across the skillet.
Adapting Ingredients for Dietary Requirements
One-pan skillet meals offer high flexibility for various nutritional needs without sacrificing the foundational flavor profile. To remove dairy, simply omit the colby jack cheese and substitute avocado or dairy-free sour cream for richness at the table. If managing sodium intake, swap the commercial taco seasoning packet for a homemade blend of cumin, chili powder, garlic powder, and smoked paprika, as pre-made packets often contain high amounts of sodium. Ground turkey or textured vegetable protein can replace the ground beef if red meat must be avoided, though adjustments to added cooking oil may be necessary due to differing fat contents in alternative proteins. The dish draws inspiration from traditional Mexican arroz con carne preparations, translating multi-pot cooking methods into a streamlined, single-skillet format.
