Description
This easy Mexican beef and rice skillet is a quick, one-pan dinner made with spicy, seasoned rice and juicy taco meat. It’s ready to eat in 30 minutes or less!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 garlic cloves (minced)
- 1 pound lean ground beef
- 1½ tablespoons taco seasoning
- 2½ tablespoons tomato paste
- 1¼ cups long grain white rice (uncooked)
- 2 cups beef broth
Instructions
- Sauté the vegetables. Set a large skillet over high heat and warm the olive oil. Add the onion and bell peppers; cook, stirring occasionally, for 4 minutes.
- Cook the beef. Add in the ground beef and break it up with a wooden spoon. Season with taco seasoning and stir around until well incorporated. Cook the ground beef for 7 to 8 minutes, or until browned.
- Add tomato paste, rice, and broth. Stir in the tomato paste and rice, and cook for 1 minute. Pour in the beef broth and mix well. Bring to a boil, then lower the heat to medium-low.
- Cover and simmer. Cover the skillet with a lid and continue to cook for about 12 to 14 minutes, or until most of the liquid is absorbed.
- Remove from the heat and let it rest. Remove the skillet from the heat; stir the beef mixture with a fork and cover again. Set aside for 10 minutes, and keep it covered.
- Serve. Fluff with a fork and taste for seasonings; adjust accordingly, then serve.
Notes
- For preparing this recipe with cooked rice, refer to the notes section.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 316
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 60 mg