One Pan Mexican Rice Skillet: A Fiesta of Flavors in Every Bite!
Spice up your dinner routine with this mouthwatering One Pan Mexican Rice Skillet! This all-in-one dish combines savory ground meat, fluffy rice, and a medley of vibrant vegetables, all simmered together in a zesty tomato-based sauce. Perfect for busy weeknights or casual gatherings, this recipe promises maximum flavor with minimal cleanup.
Imagine the enticing aroma of cumin and chili powder wafting through your kitchen as this hearty skillet meal comes together. The beauty of this dish lies not only in its simplicity but also in its ability to satisfy even the pickiest eaters. With each forkful, you’ll experience a perfect balance of textures and tastes that will transport your taste buds south of the border.
This One Pan Mexican Rice Skillet draws inspiration from traditional Mexican cuisine, adapting it for modern, time-pressed cooks. Packed with protein and fiber, it’s a nutritious option that doesn’t sacrifice flavor. Pair it with a crisp green salad or some warm tortillas to round out the meal, and don’t forget a refreshing glass of horchata or a cold cerveza to complete your fiesta!
One Pan Mexican Rice Skillet Recipe
Ingredients:
1 pound lean ground beef
1 cup long-grain white rice
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans rinsed and drained
1 cup frozen corn
1 bell pepper diced
1 onion diced
2 cloves garlic minced
2 cups low-sodium chicken broth
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh cilantro chopped for garnish
Lime wedges for serving
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
2. Add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes until the vegetables start to soften.
3. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant.
4. Add the rice to the skillet and stir to coat it with the spices and oil.
5. Pour in the diced tomatoes (with their juice), chicken broth, black beans, and corn. Stir to combine and bring the mixture to a boil.
6. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Remove the skillet from heat and let it stand, covered, for 5 minutes.
8. Fluff the rice mixture with a fork and season with salt and pepper to taste.
9. Sprinkle the shredded cheese over the top and cover again until the cheese melts, about 2-3 minutes.
10. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes:
- For a vegetarian version, substitute the ground beef with plant-based crumbles or an extra can of beans.
- Feel free to adjust the spice level by adding more chili powder or a diced jalapeño for extra heat.
- Leftover skillet can be stored in an airtight container in the refrigerator for up to 3 days.
- Suggested toppings: pico de gallo, sour cream, avocado, cilantro and lime.
Nutrition Information
Nutrition Information (per serving, based on 6 servings):
Calories: 450
Fat: 18g
Protein: 28g
Carbohydrates: 48g
Fiber: 8g
Sodium: 580mg
Recommended serving size: 1 1/2 cups
Other Information
Prep time: 15 minutes
Cook time: 30 minutes
Equipment used: Large skillet with lid, wooden spoon, measuring cups and spoons
Estimated cost per serving: $2.50
Total cost: $15.00 (varies by location and ingredient prices)
In Conclusion, One Pan Mexican Rice Skillet
In conclusion, this One Pan Mexican Rice Skillet is a testament to the fact that delicious, nutritious meals don’t have to be complicated or time-consuming. With its bold flavors and simple preparation, it’s sure to become a regular in your meal rotation. Whether you’re feeding a hungry family or meal prepping for the week ahead, this versatile dish has got you covered. ¡Buen provecho!
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