Mexican Beef and Rice Skillet
Indulge in our savory Mexican Beef and Rice Skillet (or beef burrito skillet) recipe. Satisfyingly hearty and bursting with flavor.
Servings 6 servings
Calories 358kcal
Ingredients
- 1 lb lean ground beef 450g
- 1 onion chopped
- 1 yellow bell pepper seeded and diced
- 1 cup diced tomatoes canned or fresh
- 4 oz diced green chilies drained (1 can / 113g)
- ¼ cup taco seasoning
- 15 oz black beans drained and rinsed (1 can / 425g)
- 1 cup white rice or brown uncooked
- 2 ½ cups beef broth or water
1 lime, for serving
cilantro, for serving (freshly chopped)
diced avocado, for serving
Instructions
- In a large skillet, cook the ground beef, onion, and bell pepper, breaking it apart with a spatula, until it has browned and is cooked through.
- Remove the beef and vegetables, and drain any excess fat.
- While the beef is removed from the skillet, add the tomatoes and green chiles. If the tomatoes are fresh, cook for about 5 minutes or until softened.
- Return the beef and vegetables to the skillet. Add the taco seasoning. Stir well to combine.
- Add the drained and rinsed black beans, stirring everything together. Let it simmer for about 5 minutes.
- Add the rice and beef broth to the skillet. Bring to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 20 to 30 minutes or until the rice is tender. Stir often to avoid burning.
- Garnish the beefy burrito skillet with sliced limes, chopped fresh cilantro, and/or diced avocado.
Nutrition
Serving: 1serving | Calories: 358kcal | Carbohydrates: 52g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1226mg | Potassium: 782mg | Fiber: 9g | Sugar: 4g | Vitamin C: 48mg | Calcium: 65mg | Iron: 5mg | Net Carbohydrates: 43g