Mexican Beef and Rice Skillet

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Are you looking for a quick and tasty dinner idea? This Mexican beef and rice skillet is perfect for busy weeknights. You can make it in just one pan, which means less cleanup for you. This hearty meal combines ground beef, rice, beans, and veggies for a filling dish that’s ready in about 45 minutes.

The best part? You can change up the ingredients to fit your taste. Try different types of beans or swap the ground beef for chicken. You can even make it spicier by adding some jalapeños. It’s a great recipe to keep in your cooking rotation.

Exact Ingredients List

Here’s what you’ll need to make this tasty Mexican beef and rice skillet:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 cup long-grain white rice, uncooked

You’ll also need these pantry staples:

• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup salsa
• 2 cups low-sodium beef broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 1⁄2 cups shredded Mexican blend cheese

For garnish:
• Chopped fresh cilantro

Remember to have these optional toppings on hand for extra yumminess:
• Sour cream
• Sliced avocado
• Guacamole

With these ingredients, you’re all set to create a mouthwatering meal that’ll have everyone asking for seconds!

Instructions

Heat olive oil in a big skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook for 6-8 minutes, breaking up the beef. The meat should turn brown and veggies should soften.

Drain extra grease if needed. Mix in garlic, chili powder, cumin, and paprika. Cook for 1 minute, stirring often.

Pour in rice, tomatoes with juice, salsa, and beef broth. Stir well. Turn up the heat to make it boil, then lower to simmer. Cover and cook for 20-25 minutes until rice is soft.

Take off the lid and add black beans and corn. Cook without the lid for 3-5 minutes to heat them through.

Sprinkle cheese on top. Cover again for 2-3 minutes to melt the cheese.

Take the skillet off the heat. Add cilantro on top. Serve right away. You can add sour cream, avocado, or guacamole if you like.

Possible Substitutes List

You can easily swap ingredients in this Mexican beef and rice skillet to suit your tastes or what’s in your pantry. Here are some ideas:

• Ground meat: Try ground turkey or chicken instead of beef
• Rice: Use brown rice or quinoa for a healthier option
• Beans: Swap black beans for pinto or kidney beans
• Veggies: Add zucchini, carrots, or spinach for extra nutrition
• Cheese: Cheddar or pepper jack work great too

For a vegetarian version, replace the ground beef with:

• Extra beans
• Crumbled tofu
• Chopped mushrooms

No salsa? Use extra canned tomatoes and add some hot sauce. Out of beef broth? Chicken or veggie broth will do in a pinch.

Feel free to adjust the spices to your liking. Add some oregano or smoked paprika for extra flavor. You can even throw in a can of green chiles if you want more heat.

How To Make It Diabetes-Friendly

To make this Mexican beef and rice skillet more diabetes-friendly, you can make a few simple changes. Start by swapping the white rice for brown rice or cauliflower rice. This will lower the dish’s glycemic index and add more fiber.

Use extra-lean ground beef or ground turkey to reduce saturated fat. You can also increase the veggies by doubling the bell peppers and adding zucchini or spinach.

Cut back on the cheese to 1 cup and use a reduced-fat variety. For the salsa, choose a low-sugar option or make your own with fresh tomatoes, onions, and peppers.

Here’s a quick list of swaps:

• Brown rice or cauliflower rice instead of white rice
• Extra-lean ground beef or turkey
• Double the bell peppers
• Add zucchini or spinach
• Reduce cheese to 1 cup and use low-fat
• Use low-sugar salsa

These changes will help keep blood sugar levels more stable while still giving you a tasty and filling meal. Remember to watch your portion sizes too!

Tips, Tricks & Storing

Use a large skillet with a tight-fitting lid for this recipe. A 12-inch pan works great and gives you plenty of room to stir.

For extra flavor, toast your rice in the pan for a minute before adding the liquids. This gives it a nice nutty taste.

Don’t have Mexican blend cheese? No problem! Use cheddar, Monterey Jack, or a mix of your favorite melty cheeses.

Try swapping ground turkey or chicken for the beef if you want a lighter option. Just add a bit more oil when cooking.

Save time by using pre-chopped frozen veggies. They work just as well and cut down on prep.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.

Freeze individual portions for quick meals later. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Make it your own by adding your favorite toppings. Try diced avocado, a dollop of sour cream, or a sprinkle of crispy tortilla strips.