I first whipped up this Mexican Rice Skillet on one of those frantic Tuesday nights when everyone was hungry, the clock was ticking, and I needed something hearty, fast, and full of flavor. As the ground beef sizzled and the taco seasoning hit the hot pan, my kitchen filled with the most incredible aroma—a smoky, savory scent that promised a satisfying meal. In under 30 minutes, I had a vibrant, one-pan dinner with tender rice, juicy beef, sweet corn, and that perfect kick of spice. The first bite was a flavor fiesta, and the fact that it all came together in a single skillet with minimal cleanup? That was the real victory. It’s been my weeknight superhero ever since.
Why You’ll Love This Recipe
You are going to absolutely love this recipe because it delivers all the beloved flavors of your favorite Mexican-inspired takeout in a healthy, homemade, one-pan wonder. It’s incredibly fast, endlessly adaptable, and uses simple ingredients you probably already have in your pantry and freezer. The taco seasoning does all the heavy lifting for flavor, while the rice soaks up every bit of that delicious spiced broth. It’s a complete meal in a skillet that’s perfect for busy families, meal prep, or even a casual dinner with friends—promising maximum flavor with minimal effort and dirty dishes.
Ingredients
- 1 pound lean ground beef (I use 90/10 or 93/7)
- 1 cup finely chopped yellow onion (about 1 medium onion)
- 1 (1 ounce) package taco seasoning (or 2-3 tablespoons of your favorite blend)
- 1 cup frozen corn kernels (no need to thaw)
- 1 cup uncooked long-grain white rice (like jasmine or basmati)
- 1 (10 oz) can Rotel diced tomatoes & green chiles, undrained
- 1 ¾ cups beef broth or chicken broth
- 1 tablespoon olive oil
- Optional for serving: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, lime wedges
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