If you love stuffed peppers but don't love the effort, this loaded beef and rice skillet is the answer. You can get it on the table in a half hour flat.
Beef and Rice Skillet
Updated on Oct. 30, 2024
Our ground beef and rice skillet includes all of your favorite flavors of a stuffed pepper without all of the work. Simply cook the meat and vegetables, let them simmer while the instant rice plumps up, then sprinkle in shredded cheese. The best part? You can prepare this entire meal in one pan, making dinner cleanup a breeze, too.
Beef and Rice Skillet Ingredients
- Ground beef: We like to use 90% lean ground beef (aka ground sirloin) for this beef and rice skillet.
- Onion: The aromatic ingredient for this recipe, onion adds lots of flavor and pairs well with the other veggies.
- Green and jalapeno peppers: We use two types of fresh peppers here, but if your family likes things on the mild side, go for green (or red, orange or yellow) only.
- Uncooked instant rice: We use instant rice to get this dinner on the table even faster.
- Diced tomatoes with green chiles: One can of this spiced-up tomato mixture makes all the difference. Again, go for straight diced tomatoes if you prefer.
- Beef broth: We simmer the ingredients in beef broth instead of water to really elevate the flavor.
- Ground cumin: This spice adds a little flair to this Mexican beef and rice skillet dinner.
- Mexican cheese blend: The recipe calls for store-bought shredded cheese. If you prefer to shred it yourself, go for Colby or pepper jack.
Directions
Step 1: Cook the meat and vegetables
In a large skillet, cook the ground beef, onion, green pepper and jalapeno over medium heat. Stir frequently to break up the beef. Cook until the meat is cooked through and the veggies are tender, 8 to 10 minutes. Drain the excess fat.
Step 2: Simmer
Add the rice, tomatoes and chiles, broth and seasonings. Bring the mixture to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed; about five minutes total.
Step 3: Finish the dish
Fluff with a fork, then remove the skillet from the heat and sprinkle with shredded cheese. Let it stand, covered, for a few minutes until the cheese has completely melted.
Recipe Variations
- Make it spicy: Want your Mexican beef and rice skillet to have even more kick? Don’t deseed the jalapeno; the membrane and seeds will bring fire to the dish.
- Swap the meat: Ground turkey or chicken would work just as well here. Make sure to grab varieties that contain a little fat in them to keep the mixture from getting too dry.
- Switch the rice: If you want to increase your fiber intake, swap in instant brown rice or quinoa. Just make sure it’s cooked through before you eat!
How to Store a Beef and Rice Skillet
The best way to store beef and rice skillet leftovers is in the fridge. First, let them cool completely, but don’t let them sit out for more than two hours. Place them in an air-tight container and pop it in the refrigerator. They will keep for up to four days.
When it’s time to reheat your beef and rice skillet, you’ll want to steam it in order to make the rice fluffy and light again. You can do this in the microwave by covering the bowl with a damp paper towel or covering the skillet with a lid.
Can you freeze beef and rice?
Yes! You can freeze beef and rice skillet leftovers in an air-tight container for up to three months. When it’s time to eat, defrost the container in the fridge for 24 hours (or overnight) then reheat as directed above.
Beef and Rice Skillet Tips
Should you add fat to the skillet before cooking ground beef?
Most ground beef has enough fat content that it’s not necessary to add fat, like cooking oil or butter, to the skillet. However, this recipe uses lean ground beef, so you could add a spritz of cooking spray to keep the beef from sticking.
Can you use a cast-iron skillet to make this recipe?
Yes! Any kind of skillet—cast iron, steel or nonstick—will work as long as it’s large enough to hold the ingredients. Just remember it will take longer for cast iron to get hot. You also need to clean cast iron differently.
Watch How to Make Southwestern Beef and Rice Skillet
Southwestern Beef and Rice Skillet
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1-1/2 cups uncooked instant rice
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles
- 1-1/2 cups beef broth
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Mexican cheese blend
Directions
- In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain.
- Add rice, tomatoes and chiles, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Nutrition Facts
1-1/2 cups: 482 calories, 19g fat (8g saturated fat), 96mg cholesterol, 962mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 33g protein.
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I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
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