This One Pot Mexican Beef and Rice Skillet is a simple one pot dinner recipe, infused with Mexican flavor. It’s a dish the whole family will love-and can be made in just 30 minutes!

Makes 6 servings

What ingredients do I need to make this One Pot Mexican Beef and Rice Skillet?

• 96% lean ground beef-you could also use lean ground turkey, if you desire.
• Onion– diced
• Garlic- minced
• Instant dry brown or white rice-either one will work. It’s important to note that you do not pre-cook the rice: the rice goes into the skillet uncooked. Also, brown rice will need a longer cooking time vs. using white rice.
• Low sodium beef or vegetable broth
• Black beans- canned, drained and rinsed
• Tomatoes & green chilies-not drained
• Corn kernels- frozen and thawed
• Smoked paprika- you could use regular paprika if you don’t have smoked. 
• Chili powder
• Cumin
• Black pepper 
• Salt
• Optional garnishes: reduced fat cheddar cheese, chopped cilantro, diced jalapeños, diced tomatoes, and/or non fat plain Greek yogurt.

How do I make this One Pot Mexican Beef and Rice Skillet?

Spray a large skillet with non stick cooking spray. Cook ground beef on medium heat until lean ground beef  beef is brown and no longer pink, about 3-5 minutes. Break into crumbles. Drain any excess fat.

Add onion and garlic and cook until onions are tender.

Add chili powder, cumin, paprika, salt and pepper. Stir to combine.

Add 1 and 1/2 cups of beef or vegetable broth, black beans, diced tomatoes with green chilies, and corn.

Stir until well incorporated.

Bring to a boil.

Cover the skillet with a lid, reduce heat and simmer until rice is cooked, about 15-18, if needed add an additional 1/2 cup more of broth.

Note: brown rice needs to cook longer and may need additional broth than white rice.

 Remove from heat and top with cheese, if desired.

Garnish with your favorite topping such as; cilantro, non fat Greek yogurt, salsa, or diced tomatoes. 

Can I freeze the leftovers?

Yes! This dish freezes well. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge when ready to eat and reheat.

Ingredients:

• 1 lb. 96% lean ground beef
• 1 small onion, diced
• 2 tsp minced garlic
• 1 cup instant dry brown or white rice
• 1 1/2-2 cups low sodium beef or vegetable broth
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (10 oz.) can tomatoes & green chilies, not drained
• 1 cup corn kernels, frozen and thawed
• 1/4 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp black pepper
•  1/2 tsp salt 

Optional Toppings:

• Fresh cilantro leaves, chopped 
• 1 Roma tomato, diced
• Non fat plain Greek yogurt or sour cream 
• Reduced fat shredded cheese
• Jalapeño, sliced

Directions:

1. Spray a large skillet with non stick cooking spray. Cook ground beef on medium heat until lean ground beef  beef is brown and no longer pink, about 3-5 minutes. Break into crumbles. Drain any excess fat.
2. Add onion and garlic and cook until onions are tender.
3. Add chili powder, cumin, paprika, salt and pepper. Stir to combine.
4. Stir in rice, 1 and 1/2 cups of beef or vegetable broth, black beans, diced tomatoes with green chilies, and corn. 
5. Bring to a boil. Cover the skillet with a lid, reduce heat and simmer until rice is cooked, about 15-18. Add an additional 1/2 cup more of broth, if needed. Note: brown rice will need to cook longer and may need additional broth than white rice. 
6. Remove from heat and top with your favorite toppings such as; shredded cheese, cilantro, non fat Greek yogurt, salsa, jalapeño slices, or diced tomatoes. 

Makes 6 ( 1 and 1/4 cup) servings

4 Points® per serving

How do I track this recipe in my WW app? 

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