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A close-up of a savory bowl of Ground Beef and Rice, garnished with freshly chopped green onions and cilantro.

Hearty Skillet Fiesta Ground Beef & Rice

A flavorful, one-pot ground beef and rice recipe loaded with Tex-Mex inspired ingredients like tomatoes, corn, and vibrant spices, making for an easy and satisfying family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet
  • 1 tbsp olive oil
  • 1 lb ground beef 80/20 lean
  • 1 medium yellow onion chopped
  • 1 bell pepper any color, chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 cup frozen corn or 1 can, drained
  • 1 cup long-grain white rice uncooked, rinsed
  • 2 cups beef broth low sodium
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper adjust to taste
For Garnish
  • 1/2 cup shredded cheese cheddar or Monterey Jack
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large Skillet (10-12 inch, with lid)
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
  2. Add chopped onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes.
  3. Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant.
  4. Add the undrained diced tomatoes, frozen corn, rinsed uncooked rice, and beef broth to the skillet. Stir well to combine.
  5. Bring the mixture to a boil, then reduce heat to low, cover the skillet tightly with a lid, and simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during cooking.
  6. Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes.
  7. Uncover, fluff the rice and beef mixture with a fork.
  8. Serve hot, topped with shredded cheese and fresh cilantro.

Notes

For extra heat, add a pinch of cayenne pepper with the other spices, or a few dashes of hot sauce at serving.
Brown rice can be used, but may require slightly more broth (2.5 cups) and a longer cooking time (30-40 minutes).
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.