Mexican Beef and Rice Skillet
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!
Servings: 6 servings
Ingredients
- 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 (see notes for preparing this recipe with cooked rice)
- 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.
Nutrition
Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 304mg | Potassium: 643mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 3mg
