Mexican Beef and Rice Skillet
Mexican Beef and Rice Skillet is an easy, delicious one pot meal for any night of the week. Have dinner on the table in less than 30 minutes!
Servings: 6
Calories: 413kcal
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cups long-grain rice white
- 2 tablespoons taco seasoning
- 14 ounces black beans
- 28 ounces chicken broth
- 10 ounces diced tomatoes with chiles
- 8 ounces tomato sauce
- salt and pepper to taste
- 1 cup cheese shredded
Instructions
- In a large, deep walled skillet, cook onions and beef together over medium-high heat until beef is browned.
- Add rice and taco seasoning, and cook an additional 2-3 minutes, stirring constantly so the rice doesn't stick to the pan.
- Add chicken broth, beans, tomatoes with chiles, and tomato sauce. Stir well to combine. Bring to a boil, cover with lid, and reduce heat to low.
- Lightly simmer for 20 minutes, keeping the lid in place. Remove lid and fluff rice with a fork. Season with salt and pepper.
- Top with cheese, then cover again for another 3-5 minutes or until cheese is melted. Serve.
Video
Notes
How to Store Spanish Rice Leftovers
- Store the rice dinner in an airtight container in the fridge for 5 to 6 days. Reheat in the microwave for a few minutes at a time or on the stove top at medium high heat until warmed through.
- To freeze, simply add the rice dinner to an air tight container for 4 to 6 months.
- I love to add lettuce, bell peppers, more chopped onions, cilantro, and chilis for an extra kick.
Nutrition
Calories: 413kcal | Carbohydrates: 39g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 466mg | Potassium: 852mg | Fiber: 7g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 9mg | Calcium: 195mg | Iron: 4mg