Southwest Beef and Rice Skillet Meal

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This southwest beef and rice skillet meal is packed with tex mex flavors, protein, and comforting rice. It’s a complete meal the whole family will love, made with simple ingredients and pantry staples. Whether you’re searching for quick weeknight rice recipes or something to add to your list of easy dinner ideas, this dish checks every box.

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This hearty skillet meal brings together lean ground beef, black beans, white rice, spices, and cheese in a single pan. It’s one of those easy ground beef recipes you’ll make again and again. With minimal prep, easy cleanup, and tons of flavor, it’s a go-to for busy nights.

Ingredients for Southwest Beef and Rice Skillet Meal

• 1 lb lean ground beef
• 1 small onion, diced
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp ground turmeric
• 2 tsp oregano
• 1 can black beans, drained and rinsed
• 1 can Rotel (diced tomatoes with green chilis)
• 1 can corn, drained and rinsed
• 1 tbsp tomato paste
• 1 cup uncooked rice (white rice, brown rice, long-grain rice, jasmine rice, basmati rice, or even cauliflower rice)
• 2 cups chicken broth (or beef broth)
• 1/4 cup heavy cream
• 8 oz shredded cheese

**Optional toppings: extra shredded cheese, sour cream, green onions, chives, jalapeno pepper, fresh cilantro, hot sauce, tortilla chips, corn chips, or lime juice.

How to Make the Southwest Beef and Rice Skillet Meal

Brown the Ground Beef

Start by placing a large skillet or cast iron pan on the stove over medium heat. Add one pound of lean ground beef. As it starts to cook, break it up with a spatula or wooden spoon. Let it brown for about 3 to 4 minutes, stirring occasionally so it doesn’t stick or burn.

Add Onion and Garlic

While the beef is browning, add one small diced onion and 4 cloves of minced garlic to the pan. These will cook alongside the beef and build a flavor base. Continue cooking for another 4 to 5 minutes until the onions are soft and the beef is fully cooked through.

Season the Mixture

Now it’s time to season the meat. Sprinkle in salt and pepper to taste, 1 tablespoon of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of ground turmeric, and 2 teaspoons of oregano. Stir everything well so the spices coat the beef mixture evenly. This step adds that signature southwest flavor and helps create those classic tex mex flavors.

Add the Pantry Staples

Pour in 1 can of drained and rinsed black beans, 1 can of Rotel (or diced tomatoes with green chilis), 1 can of corn (also drained and rinsed), and 1 tablespoon of tomato paste. These ingredients bring color, texture, and bold taste to the skillet. Stir everything together until fully mixed and heated through, about 2 minutes.

Stir in Rice, Broth, and Cream

Add 1 cup of uncooked rice directly into the skillet. You can use white rice, brown rice, jasmine rice, or even long-grain rice depending on your preference. Next, pour in 2 cups of chicken broth (or substitute beef broth for a deeper, richer taste). Finally, add 1/4 cup of heavy cream for a smooth and creamy finish. Stir well so the rice is evenly distributed throughout the skillet.

Simmer the Mixture

Reduce the heat to medium-low, cover the skillet with a lid, and let the mixture simmer for about 15 minutes. This is when the uncooked rice will soak up all that flavor and become tender. Check it once or twice during cooking to make sure it’s not sticking to the bottom of the pan. If using brown rice or basmati rice, the cooking time may be a little longer—refer to your rice package for cook time suggestions.

Add Shredded Cheese

After the rice is cooked, uncover the skillet and sprinkle 8 ounces of shredded cheese across the top. You can use cheddar, Monterey Jack, or a Mexican blend. Cover the skillet again and lower the heat. Let it cook for 2 to 3 more minutes, or until the cheese melts into a gooey layer on top.

Serve and Top

Once the cheese is melted and everything is hot and bubbly, remove the skillet from the heat. Scoop the meal onto plates or serve it straight from the pan. Top with your favorite taco toppings like extra shredded cheese, sour cream, chives, green onions, or a splash of hot sauce. A handful of crushed tortilla chips or corn chips on top adds crunch and makes this dish even more satisfying.

Serving Suggestions

This rice skillet recipe pairs great with garlic bread, corn tortillas, a green salad, or roasted sweet potatoes. For a little extra flavor-boosting worcestershire, add a splash during step 3. If you’re using leftover rice or instant rice, adjust the cooking time accordingly and reduce the broth slightly.

This dish is also a great burrito filling and works well for meal prep. Store leftovers in an airtight container or air-tight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave for a quick next time dinner.

Customizations and Swaps

• Want to switch up the protein? Try ground turkey, ground chicken, or ground pork.
• Add green pepper or yellow bell peppers for color and extra veggies.
• Toss in a frozen veggie mix to stretch the meal.
• For a nutty flavor, use brown rice or basmati rice instead of regular rice.
• Use this dish as a base for chicken tortilla soup by adding extra broth and diced tomatoes.
• Sprinkle in taco seasoning if you’re low on individual spices.

Why You’ll Love It

This dish has it all—gooey cheese, hearty beans, delicate flavors, and a nice brown crust on the bottom of the pan. The best way to enjoy it is straight from the skillet with your favorite toppings and sides. It’s one of the easiest skillet dishes to throw together using a basic list of ingredients, yet the results are packed with tex mex heartiness and comfort.

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