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One Pan Mexican Rice Skillet

5 Minutes + 40 Minutes Cooking



A fun and easy way to make taco night a blast! This one pan Mexican rice skillet is such an easy and quick one-pot dinner recipe that your whole family will love!

But what makes this dish really special is the way all the flavours come together. The tender beef, fragrant spices and vegetables combine to create a hearty and filling dish that is suitable for any occasion. Plus, everything is cooked in one pan, so clean-up is a breeze.

So if you’re looking for a tasty, healthy and easy-to-prepare dinner that’s sure to please, look no further than my One Pan Mexican Rice Skillet. Whether you’re feeding the family or cooking just for yourself, this recipe is sure to become your new favorite.



Adjust Servings
450 grams extra-lean ground beef
1 medium onion
1 teaspoon minced garlic
1 can chilli beans *approx. 400 grams
1 can chopped tomatoes *approx. 400 grams
185 grams uncooked rice *use basmati or jasmine rice
200 ml broth *you can substitute broth with water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 teaspoons taco seasoning
1 teaspoon chilli flakes
100 grams shredded cheddar cheese
Additional topping
shredded cheddar cheese
chopped jalapenos
reduced-fat sour cream
chopped green onions
salsa or hot sauce
Nutritional Information
340 Calories
10 g Fat
29 g Protein
35 g Carbs
4 g Sugars


Browning beef
Start by heating a large frying pan over a medium heat. Add the ground beef and fry until browned and cooked through. Once cooked, drain off the excess fat and set the beef aside.
In the same pan, add the diced onion and minced garlic. Fry for 2-3 minutes, or until the onions are translucent and fragrant. Add a can of chili beans and a can of diced tomatoes to the pan and stir.
Mark as complete
Rice in the game!
Then add the uncooked rice, broth, salt, black pepper, taco seasoning and chili flakes to the pan. Stir and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pan with a tight-fitting lid and let it cook for 18-20 minutes, or until the rice is tender and fully cooked.
Once the rice is cooked, add the beef back to the rice mixture, stir well and sprinkle the mixture with shredded cheddar cheese and mix. Cover the pan again and let stand for 2-3 minutes, or until the cheese is melted and softened. Once the cheese has melted, remove the pan from the heat and serve immediately. Garnish with fresh herbs such as coriander, sage or parsley to enhance the flavour and colour.
Mark as complete
Instead of ground beef, you can substitute with ground turkey or chicken for a leaner option.
For a vegetarian version, you can skip the meat and use extra beans or add some chopped vegetables like bell peppers or zucchini.
If you prefer a spicier dish, you can increase the amount of chili flakes or taco seasoning. Alternatively, if you prefer a milder taste, you can reduce the amount of seasoning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove before serving.

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