Weeknights can be rough sometimes – getting dinner on the table doesn’t need to make it harder than it has to be. This one pot Mexican Beef & Rice is so easy to put together and you probably have most of the staple ingredients in your kitchen already. It is also a very hearty meal that is sure to fill everyone up! By cooking this all in one pan, you get so much flavor developed in a short cook time, and less mess to clean up after.
One pot meals are a busy family’s dream. Especially one like this, that sits covered for most of the cook time. You can get things done around the house while it cooks away and gets so much flavor pushed into the rice and beef. I used jalapenos as the main source of the spice. As always, adjust as you need to for heat levels. Green chilies are great to swap out for the jalapenos. If you want to raise the heat level, you can add in some hot sauce at the same time the broth goes in.
When it comes to #onepot and #onepan dinners, the pan or pot itself is a big part of the cook process. I absolutely love my Everyday pan and I use it at least 3 days a week. It is so versatile and useful. You need a pan that is wide, flat and high walled (at least 2-3 inches). You also need to be sure it has a lid that properly fits. The one I have linked here is also oven safe – so you can start on the stove top and finish in the oven when that’s needed.
I served this with a could of warm tortillas (soft taco sized) so that we could rip pieces off and fill with spoonfuls of the rice & beef mixtures. And some sour cream for garnish is good too. Since this dish has all the bases covered (veggies, starch and protein) I didn’t add anything on the side. This stuff is also great as a lunch leftover.
Now Let’s Get Cookin’!
Mexican Beef & Rice
Ingredients
- 4 tbsp Oil
- ½ White Onion diced
- 4 Garlic Cloves minced
- 1½ lb Ground Beef
- 2 tbsp Taco Seasoning
- 3 cup Beef Broth
- 1 15oz can Diced Tomatoes
- 1 4oz can Diced Jalapenos
- 1 15oz can Corn
- 1 tbsp Lime Juice
- 2½ cups Rice
- 2 cups Colby Jack Cheese shredded
- 3 Green Onions chopped
- Sour Cream for garnish
- Tortillas if desired
Instructions
- Add 2 tablespoons of oil, onion and garlic to large sauté pan over medium-high heat. Cook for 3 minutes then add ground beef, and taco seasoning. Cook and crumble until no longer pink.
- Push meat to one side of pan, add remaining oil. Let heat up for a minute then add rice. Stir to coat rice with oil. Let toast for 5 minutes, until golden in color.
- Add beef broth, tomatoes, corn, jalapenos, lime juice, and taco sauce. Bring just a boil. Reduce heat to medium and cover pan. Cook for 25 minutes. Remove from heat. Remove lid, sprinkle with cheese and replace lid. Let sit for 5 minutes before serving.
- Sprinkle with green onions and top with sour cream, as desired. Serve with warm tortilla, if desired.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This sounds so yummy!
This looks super yummy, I love it and I think everyone else will love it too. We’re in Europe, so what can we replace “Colby Jack” cheese with? Thank you for sharing.
Colby jack is a mild cheese – so you could use any mild cheese like mozzarella or mild cheddar (or a combo of the 2)
This looks delicious! TFS! Visiting from SSPS.
This looks super yummy, Estelle! I’m delighted to be featuring your post at Tuesday Turn About this week!
Thanks so much!
Perfect treat, love the cheese, lots of cheese.