Rice and Beef Mexi-Skillet

This one-pan meal is very delicious and very easy to make.  It’s a big mash-up of yummy–ground beef, rice and beans, spices and cheese.  You probably have most, if not everything, to make this in your pantry already.  I love weeknight dishes that I can set to simmer for a few minutes-it allows me to clean everything up while it finishes cooking.

Feel free to change the spices around to your particular taste. The recipe below gives a bit of a kick but it’s not spicy (in my opinion anyway).

This would also be great on nachos, Husband ate it rolled in a tortilla, I just ate it straight out of the bowl. Both helpings 🙂  Leftovers reheat beautifully.



Rice and Beef Mexi-Skillet


  • 1 tbsp olive oil
  • 1 lb ground sirloin
  • 1/2 cup yellow onion, chopped small
  • 4 cloves garlic, grated or minced fine
  • 1 15oz can crushed tomatoes (not drained)
  • 1/2 tsp chili powder
  • 1/2 tsp ancho chili powder
  • 1 tsp Goya seasoning
  • 1 8oz box Goya Rice and Beans (not instant)
  • 1/2 cup light mexican blend shredded cheese (I used Trader Joe’s)
  • Fat free sour cream (for topping)
  • Sliced avocado (for topping)


  1. Heat the oil in a large deep skillet over medium/high heat. Cook the beef until nearly cooked through, drain, then add the onion and garlic, cook until onion is soft -just a few minutes.  Drain fat again if needed. Then add the tomatoes, seasoning and spices and mix to combine.  Transfer the beef to a deep plate and cover with foil to keep warm.
  2. In the same pan bring 2 cups water to a boil. Add the contents of the rice box and boil for 30 seconds.  Reduce heat to simmer and cover. Cook until rice is tender and water is absorbed-about 25 minutes. If necessary add a few extra tbsp of water to cook rice.
  3. Remove the skillet from the heat, stir in the beef and then stir in the cheese.  Let it rest for a few minutes until the cheese has melted.
  4. Garnish and serve.

Greatly adapted from Goya’s Cheeseburger Rice recipe.



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