Mexican Rice Skillet Recipe

Looking for a quick, hearty dinner that packs in bold flavors and satisfies every craving? This Mexican Rice Skillet is exactly what you need. It’s a one-pan wonder loaded with juicy ground beef, sweet corn, zesty salsa, and tender rice, all smothered in gooey cheddar cheese. Plus, you can top it with all your Tex-Mex favorites! It comes together in just 25 minutes—making it perfect for those hectic nights when you want something comforting fast.

Why You’ll Love This Recipe

• All in One Pan: Less mess, less cleanup, and all the flavors come together beautifully in a single skillet.
• Ready in Under 30 Minutes: Weeknight dinner stress? Not anymore. You’ll be amazed at how quickly this comes together.
• Crowd-Pleasing Flavors: It’s cheesy, beefy, and just the right amount of spicy—basically everything you want in a cozy meal.
• Customizable Toppings: From creamy avocado to fresh cilantro, everyone can make their bowl exactly how they like it.

Ingredients You’ll Need

Here’s what you’ll need to build this flavorful skillet from the ground up:

• Lean Ground Beef: Adds richness and protein to the dish. Make sure to break it up well while browning.
• Onion: Finely chopped for savory sweetness and depth of flavor.
• Taco Seasoning: Brings the bold, smoky spices that give this dish its signature Mexican flair.
• Frozen Corn Kernels: Adds a touch of sweetness and a bit of crunch—no need to thaw.
• Salsa: A quick shortcut to layers of tomato, pepper, and onion flavor. Use mild or spicy depending on your heat preference.
• Uncooked Long Grain White Rice: The base that soaks up all the delicious juices and ties the dish together.
• Chicken Stock: Gives the rice extra flavor as it cooks—so much better than water.
• Rotel Tomatoes: These diced tomatoes with green chilies bring brightness and a little kick.
• Shredded Cheddar Cheese: Melts right into the top for that irresistible cheesy finish.

Variations

Want to shake things up? Try these simple tweaks:

• Make It Vegetarian: Skip the beef and add black beans or plant-based crumbles instead.
• Spice It Up: Stir in chopped jalapeños or use a spicier salsa or taco seasoning blend.
• Different Protein: Ground turkey, chicken, or even chorizo work beautifully.
• Add More Veggies: Bell peppers, zucchini, or spinach are all great toss-ins.

How to Make Mexican Rice Skillet

Step 1: Brown the Beef

Heat a large skillet over medium-high. Add the ground beef and cook, breaking it apart with a spatula until browned. Add the chopped onions and cook until they’re softened and fragrant.

Step 2: Season It Up

Stir in the taco seasoning until the meat is evenly coated. Let it cook for another minute to bloom the spices.

Step 3: Build the Base

Add the frozen corn, salsa, uncooked rice, Rotel tomatoes, and chicken stock. Stir everything together really well so the rice is evenly distributed.

Step 4: Simmer to Perfection

Bring the skillet to a gentle boil. Cover, reduce heat to low, and let it simmer for about 15 minutes until the rice is tender and most of the liquid is absorbed.

Step 5: Add the Cheese

Sprinkle the cheddar cheese all over the top. Cover again for a few minutes until the cheese is melted and gooey.

Step 6: Top and Serve

Serve hot and let everyone customize with their favorite toppings—black olives, diced tomatoes, avocado slices, sour cream, and fresh cilantro.

Pro Tips for Making the Recipe

• Use a Lid That Fits Well: Trapping the steam is key to cooking the rice evenly.
• Don’t Peek Too Soon: Lifting the lid can mess with the cooking process—wait at least 15 minutes before checking.
• Choose a Skillet with High Sides: This is a hearty dish, and a deeper pan helps prevent spills.
• Let It Rest: A few minutes of rest after cooking helps the rice firm up and makes scooping easier.

How to Serve

This skillet is practically a complete meal on its own, but if you’re looking to round it out:

Toppings:

A dollop of sour cream, sliced avocado, chopped tomatoes, fresh cilantro, or pickled jalapeños all add layers of texture and flavor.

Sides:

Serve it with tortilla chips for some crunch or a side of Mexican street corn for an indulgent twist.

Wrap It Up:

Spoon leftovers into a tortilla with a bit of hot sauce for a killer burrito.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better after a night in the fridge!

Freezing

This dish freezes wonderfully. Just portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave or a skillet over low heat. Add a splash of broth or water if it looks dry, and stir occasionally until hot.

FAQs

Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook and may need extra liquid. You’ll want to simmer it for around 35–40 minutes.

What if I don’t have Rotel tomatoes?
You can use a can of diced tomatoes and add a small can of chopped green chilies to get a similar flavor.

Can I make this in advance for meal prep?
Absolutely! It stores well and reheats beautifully. Perfect for lunches or busy weeknights.

Is this dish gluten-free?
It can be! Just make sure your taco seasoning and chicken stock are certified gluten-free.

Final Thoughts

This Mexican Rice Skillet is the kind of dish you’ll come back to again and again. It’s comforting, incredibly flavorful, and ready in under 30 minutes with minimal cleanup. Whether you’re feeding a hungry family or just want a satisfying meal with bold flavors, this recipe delivers every time. Go ahead—grab that skillet and dig in!

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