By Mexican Rice Skillet is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Mexican Rice Skillet captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mexican Rice Skillet becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound lean ground beef
1 cup onion, finely chopped
1 package taco seasoning
1 cup frozen corn kernels
1 cup salsa
1 cup uncooked long grain white rice
2 cups chicken stock
1 (10 oz) can Rotel tomatoes
1 ½ cup cheddar cheese, shredded
Toppings:
Black Olives
Tomatoes
Avocado
Sour Cream
Cilantro
PREPARATION STEPS
In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Add the chopped onions and cook until softened.
Stir in the taco seasoning until the ground beef is evenly coated with the spices.
Add the frozen corn kernels, salsa, uncooked rice, Rotel tomatoes, and chicken stock to the skillet. Stir until everything is well mixed.
4
Bring the mixture to a boil, then cover the skillet and reduce the heat to a simmer
Allow it to cook for about 15 minutes, or until the rice is tender and most of the liquid is absorbed.
Once the rice is cooked, sprinkle the shredded cheddar cheese over the top of the skillet. Cover and let it heat until the cheese is melted.
Serve the Mexican Rice Skillet hot, topped with your favorite toppings such as black olives, diced tomatoes, avocado slices, sour cream, and fresh cilantro.
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 6
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
