Print

Easy Southwest Ground Beef Skillet Best One-Pan Dinner

Southwest ground beef skillet - featured image
Print Recipe

This easy Southwest ground beef skillet with rice is a smoky, slightly spicy one-pan meal packed with black beans and corn. Ready in about 30 minutes, it’s perfect for busy weeknights and uses simple pantry ingredients.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 or 85/15)
  • 1 cup (200g) long-grain white rice, uncooked
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen or canned corn
  • 1 can (4 oz or 113g) diced green chiles, mild
  • 1 can (10 oz or 283g) diced tomatoes with green chiles (like Rotel)
  • 2 cups (480ml) low-sodium beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • ¼ cup (15g) fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Prep your ingredients: dice the onion and bell pepper, mince the garlic, drain and rinse the black beans, and measure out the rice, broth, and spices.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes). Leave about a tablespoon of fat in the pan.
  3. Add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the chili powder, ground cumin, smoked paprika, salt, and pepper over the beef and vegetables. Stir well and cook for 1 minute to toast the spices.
  5. Pour in the can of diced tomatoes with green chiles (undrained) and the beef broth. Stir, scraping up any browned bits from the bottom of the pan.
  6. Stir in the uncooked rice, making sure it’s evenly distributed. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes.
  7. After 18 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. Gently fold in the drained black beans and corn. If the rice looks dry, add a splash of broth or water. Cover and cook for an additional 2-3 minutes until heated through.
  8. Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork, taste, and adjust seasoning if needed. Garnish with fresh cilantro and serve with lime wedges.

Notes

For best results, use long-grain white rice (not instant). Toast the spices for 1 minute to deepen flavor. Keep the lid on while simmering to ensure proper rice cooking. Let the dish rest for 5 minutes before serving to allow flavors to meld.

Nutrition

Keywords: Southwest ground beef skillet, one-pan dinner, ground beef and rice, easy weeknight dinner, black beans and corn

Find it online: https://lumalunch.com/easy-southwest-ground-beef-skillet-best-one-pan-dinner/