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This Mexican rice skillet is a one pot meal you’ll make again and again. Especially because you can make it in under 30 minutes!
I am kind of in love with skillet dinners lately. They are so quick and easy to make, plus you can change them up in so many different ways. Cheeseburger Macaroni Skillet was the start of it. Everything cooks on one pan, so the prep and clean up are so easy!
Mexican food is one of our favorites, and this Enchilada Pasta Skillet is another wining one pan meal at our house. One of the things I love about Mexican food at restaurants is the rice. So I decided to throw it all together, rice, meat, and everything else into a skillet and make a tasty dinner for the whole family.
Skillet dinners are great because you only get one pan dirty, and dinner is ready in about 25 minutes. On busy weeknights when getting dinner on the table is a struggle, you don’t want to have a ton of clean up to do after dinner. So, one pan dinners are ideal.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Beef – you can use ground turkey, ground chicken or any protein that you like.
- Onion
- Taco Seasoning
- Corn Kernels – black beans make a great addition as well
- Salsa
- Long Grain Wild Rice
- Chicken Broth
- Rotel Tomatoes
- Cheddar Cheese
You can use Homemade Taco Seasoning and my favorite Restaurant Style Salsa to cut down on store bought items if that is important to you.
Mexican rice skillet is so easy to customize to your families taste. I used corn kernels in mine, but you can use black beans if your family likes them. You can switch up the protein if you want too.
What Toppings To Use
Whatever your favorite taco toppings are would be great! Here are a few of our favorites.
- Diced Avocado
- Black Olives
- Diced Tomatoes
- Sour Cream
- Jalapenos
- Cilantro
- Homemade Guacamole
- Fire Roasted Salsa
I have even seen it made with cauliflower rice before. So it is very flexible to what you have and the diet you are following.
How to Make Mexican Rice Skillet
- Brown the meat. Doesn’t matter what protein your are using you want to cook the meat and onions together until the onions are soft and the meat is cooked. Mix in the taco seasoning until everything is coated.
- Add Everything. Next you mix in the corn, salsa, uncooked rice, tomatoes, and the chicken stock. Everything gets mixed together and then you bring it to a boil. Once it is boiling reduce the heat to a simmer and cover to let it cook. For the rice to cook properly you need to make sure the lid is on, this creates steam which helps the rice cook.
- Top With Cheese. Once the rice is cooked you top with cheese and let it melt.
- Serve. Once the cheese has melted remove it from the heat and top with your desired toppings to serve.
Storage
Got leftovers? Don’t worry, this reheats really well for lunches. Just store in an airtight container in the fridge for 4-5 days.
What To Serve With Mexican Rice
And if you like Mexican flavors be sure to check out One Pan Southwest Chicken Skillet. It is a similar idea to this one with chicken and it is oh so good! Or Southwest Baked Chicken if for a recipe with just 4 ingredients! I mean, you can’t get any easier.
More One Pan Dinner Ideas
- One Pot Beef Stroganoff
- Creamy Chicken and Rice
- Spicy Garlic Shrimp
- Cheesy Sausage Pasta
- Pizza Chicken
Mexican Rice Skillet
Video
Ingredients
- 1 pound lean ground beef
- 1 cup onion, finely chopped
- 1 package taco seasoning
- 1 cup frozen corn kernels
- 1 cup salsa
- 1 cup uncooked long grain white rice
- 2 cups chicken stock
- 1 10 oz can Rotel tomatoes
- 1 ½ cup cheddar cheese, shredded
Toppings
- Black Olives
- Tomatoes
- Avocado
- Sour Cream
- Cilantro
Instructions
- In a large skillet over medium high heat brown grown beef, breaking apart. Add onions, and cook until soft. Stir in taco seasoning until the meat is evenly coated.1 pound lean ground beef, 1 cup onion, 1 package taco seasoning
- Add corn kernels, salsa, rice, tomatoes, and chicken stock. Stir until well mixed. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes, or until the rice is cooked through, and most
of the liquid is absorbed.1 cup frozen corn kernels, 1 cup salsa, 1 cup uncooked long grain white rice, 2 cups chicken stock, 1 10 oz can Rotel tomatoes - Sprinkle cheese over the top of the dish. Cover and heat until cheese is melted.1 ½ cup cheddar cheese
- Top with desired toppings to serve.Black Olives, Tomatoes, Avocado, Sour Cream, Cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this last night. Really good, will definitely make again.
Have you tried making this in a crockpot?
I haven’t, but it should work just fine. Rice cooks well in the crockpot, just brown the ground beef first.
Love this recipe. We just use regular tomatoes and a small can of hot jalapenos instead of the Rotel. Also use the IP to cook. Step 2 pressure cook for 4 minutes and turn to pot off and let it rest 10 minutes before releasing the pressure. Serve with tortilla chips or soft taco shells.
After years of making this, I figured i should leave a comment. I make this about once a week. It’s a staple in our house that is constantly asked for. My only change up is I use ground chicken instead of beef and we like to eat it with tostito scoops. Thank you for this recipe!!
This made my day! Glad you have enjoyed it for so long!