If you’re searching for a show-stopping, family-approved dinner you can whip up in just one pan, let me introduce you to this Mexican Rice Skillet Recipe. It’s a fiesta of flavors, textures, and colors, featuring seasoned ground beef, fluffy rice, sweet pops of corn, zesty salsa, and that irresistible gooey cheddar finish. Whether you’re in a rush on a busy weeknight or craving something bold and comforting, this dish delivers maximum flavor with minimum fuss—all while keeping the kitchen cleanup blissfully easy.
Ingredients You’ll Need
Just a small handful of simple ingredients come together to create the magic in this Mexican Rice Skillet Recipe. Each one plays a key role in building those crave-worthy layers of flavor, color, and irresistible texture that make this dish a classic at any table. Here’s what you’ll need, plus a few little tips along the way:
- Lean ground beef: Provides a hearty, savory base and gets beautifully seasoned for that classic taco flavor.
- Medium onion (finely chopped): Adds sweetness and depth as it softens and melds with the beef.
- Taco seasoning (1 packet): Delivers a perfect blend of spices with zero hassle; choose your favorite brand or homemade mix.
- Frozen corn kernels: Bring pops of sweetness and color—no need to thaw ahead!
- Salsa (mild or spicy): Offers tang, a hint of heat, and a hit of tomato flavor—feel free to use your preferred salsa here.
- Uncooked long grain white rice: Soaks up all the flavors and gives the entire dish its signature texture.
- Chicken stock: Infuses the rice with rich, savory depth—opt for low-sodium if you’re watching your salt.
- Rotel tomatoes (with green chilies): Adds zip and a gentle heat; if you love it spicy, use the hot variety.
- Shredded cheddar cheese: Melts into a golden, gooey blanket that nobody can resist—use more or less to suit your cheese cravings.
How to Make Mexican Rice Skillet Recipe
Step 1: Brown the Beef and Soften the Onion
Start by heating up a generous, high-sided skillet over medium-high heat. Toss in the ground beef and use a spatula or wooden spoon to break it up as it cooks. Once it’s starting to brown, sprinkle in the finely chopped onion and continue to sauté. The onion softens, turning sweet and aromatic while the beef finishes cooking—your kitchen will smell amazing almost instantly!
Step 2: Season with Taco Flavor
This is the secret step that takes things from basic to bold. Sprinkle the taco seasoning over the beef and onion mixture, then stir it all together for about a minute. That short cook time is all it takes to wake up the spices and coat every morsel with flavor.
Step 3: Add Rice, Veggies, and Liquid
Now it’s time to pack the skillet with all the goodies: pour in the frozen corn, salsa, uncooked rice, Rotel tomatoes (including all the juices), and chicken stock. Give everything a good stir so the rice is evenly distributed and all those flavors can mingle as they cook.
Step 4: Simmer to Perfection
Crank the heat so everything comes to a boil, then immediately reduce it to low. Pop a lid on the skillet and let the magic happen: the rice will soak up all those gorgeous juices, the veggies will get perfectly tender, and the flavors will meld together in about 15 minutes. When the rice is tender and most of the liquid is absorbed, you’re ready for the best part.
Step 5: Finish with Cheesy Goodness
Turn off the heat and sprinkle a generous layer of shredded cheddar cheese across the top. Cover the skillet once again and let it rest for a couple of minutes. The residual heat will melt the cheese into a bubbly, gooey topping—it’s downright irresistible! Give the Mexican Rice Skillet Recipe a couple of minutes to rest before scooping out hearty servings for your crew.
How to Serve Mexican Rice Skillet Recipe
Garnishes
Elevate every serving with your favorite toppers! Think cool and creamy sour cream, sliced avocado, fresh chopped tomatoes, a sprinkle of cilantro, or even tangy pickled jalapeños. Each adds a unique pop of flavor and texture, making each plate feel special.
Side Dishes
The beauty of this Mexican Rice Skillet Recipe is that it can stand on its own, but it’s also fantastic with a few simple sides. Try serving it with warm flour tortillas, a crisp green salad tossed with lime vinaigrette, or even a side of black beans for extra heartiness.
Creative Ways to Present
You can dress things up for a casual party by scooping portions into individual ramekins or serving in colorful bowls. Roll up leftovers into burritos, pile over tortilla chips for quick nachos, or tuck the mixture into bell pepper halves and bake for a fun twist on stuffed peppers. Let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Rice Skillet Recipe in an airtight container in the fridge. It’ll stay fresh and tasty for up to 3 days, making it an excellent option for desk lunches or quick weeknight repeats.
Freezing
If you want to save some for later, this recipe freezes well, too! Allow it to cool completely, portion into freezer-safe containers or bags, and squeeze out extra air before sealing. Freeze for up to 2 months; just be aware the texture may soften a bit upon reheating but the flavor stays amazing.
Reheating
To reheat, simply microwave single servings with a splash of chicken stock or water to keep the rice moist—about 2 minutes should do the trick. For larger portions, reheat gently on the stovetop over low heat, stirring occasionally and adding a bit of broth as needed to loosen things up.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Swap in ground turkey or chicken for a lighter version that still delivers tons of flavor. Just be sure to season well and cook until fully browned before proceeding with the rest of the Mexican Rice Skillet Recipe.
What if I don’t have Rotel tomatoes?
No problem—use regular canned diced tomatoes and a small can of green chilies instead. The flavor will be just as tasty in this Mexican Rice Skillet Recipe.
Is it possible to make this dish vegetarian?
Yes! Simply leave out the ground beef and add extra beans (such as black or pinto beans) for plenty of plant-based protein. Use vegetable broth in place of chicken stock and you’ll have a hearty vegetarian Mexican Rice Skillet Recipe in no time.
Can I use brown rice instead of white?
You can, but keep in mind brown rice needs more liquid and extra cooking time. Add at least an extra cup of chicken stock, and simmer until the rice is tender—this may take up to 40 minutes instead of 15.
Do I have to use cheddar cheese?
Nope! Monterrey Jack, pepper jack, or even a shredded Mexican cheese blend all work beautifully on top of this Mexican Rice Skillet Recipe. Pick your favorite or use what you have on hand.
Final Thoughts
There’s something truly magical about tossing a handful of kitchen staples into one trusty pan and ending up with a meal everyone can’t wait to dive into. I hope you’ll make this Mexican Rice Skillet Recipe part of your weeknight rotation—it’s easy, endlessly customizable, and guaranteed to have everyone coming back for seconds. Enjoy!
PrintMexican Rice Skillet Recipe
A quick and hearty one-pan meal loaded with seasoned ground beef, rice, salsa, and gooey cheddar cheese—perfect for a flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Ground Beef Mixture:
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 packet taco seasoning
Additional Ingredients:
- 1 cup frozen corn kernels
- 1 cup salsa (mild or spicy)
- 1 cup uncooked long grain white rice
- 2 cups chicken stock
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 1 to 1.5 cups shredded cheddar cheese
Instructions
- Heat the Skillet: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart until browned. Add chopped onions and sauté until softened.
- Add Seasonings: Stir in taco seasoning and cook for 1 more minute.
- Mix Ingredients: Add frozen corn, salsa, uncooked rice, Rotel tomatoes, and chicken stock. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until rice is tender and liquid mostly absorbed.
- Add Cheese: Sprinkle cheddar cheese over the top. Cover and let sit until cheese is melted and gooey.
- Serve: Serve hot with your choice of toppings such as sour cream, avocado, tomatoes, cilantro, or pickled jalapeños.
Notes
- Use a skillet with high sides to prevent spills.
- Let it rest a few minutes after cooking for easier serving.
- Great for leftovers—reheat with a splash of broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg
