Go Back
–+ servings

One-Pot Tex-Mex Hamburger Rice Skillet

This quick and flavorful One-Pot Tex-Mex Hamburger Rice Skillet is perfect for busy weeknights and serves the whole family with a delicious mix of textures and tastes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Tex-Mex
Servings 4 servings
Calories 500 kcal

Ingredients
  

Main Ingredients

  • 1 lb ground beef (85–90% lean) Substitute with ground turkey or chicken for a lighter option.
  • 1 small yellow onion, finely diced
  • 2–3 cloves garlic, minced (or ¾ tsp garlic powder) Add for flavor.
  • 1 cup uncooked long-grain white rice, rinsed Can substitute with brown rice, adjust cooking time.
  • 1 can fire-roasted diced tomatoes with green chiles (10–14.5 oz) Regular diced tomatoes can be used.
  • ½ cup tomato sauce
  • 2 cups hot low-sodium beef or chicken broth Using hot broth helps to cook faster.
  • 1 cup corn (frozen or canned, drained) No need to thaw frozen corn.
  • 1 cup black beans, rinsed & drained (optional) Can be omitted.
  • 1½–2 tbsp taco seasoning (to taste)
  • to taste Kosher salt & black pepper
  • 1 tbsp olive oil (if beef is very lean) Helps prevent sticking.
  • 1½–2 cups sharp cheddar or Mexican blend, freshly shredded Freshly shredded cheese melts better.
  • to taste Fresh cilantro, chopped (for garnish)
  • as needed Lime wedges, for serving

Instructions
 

Preparation

  • Heat a large, deep skillet over medium-high heat. If using lean beef, add olive oil.
  • Add the ground beef and diced onion. Cook for about 5–6 minutes until browned.
  • Stir in the minced garlic and cook for another 30 seconds.
  • Sprinkle taco seasoning, salt, and black pepper over the mixture and stir to toast the spices.
  • Add the rinsed rice and toast it for 30–45 seconds.
  • Pour in diced tomatoes, tomato sauce, and hot broth. Bring to a simmer.
  • Cover the skillet, reduce heat, and cook undisturbed for 12 minutes.
  • After 12 minutes, stir in corn and black beans if using. Cook for an additional 5–7 minutes.
  • Turn off the heat and fluff the rice with a fork. Top with cheese and cover for 1–2 minutes to melt.
  • Garnish with cilantro and serve with lime wedges.

Notes

Store leftovers in an airtight container for up to 3–4 days in the refrigerator. You can freeze for up to 2 months.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 8gSugar: 5g
Tried this recipe?Let us know how it was!