Cheesy Mexican Rice Skillet
Updated
Updated
This Mexican Rice Skillet is a delicious and easy weeknight meal prepared in one pan. I take rice, ground beef, cheese, and chili-infused Rotel tomatoes and cook them up into a hearty and flavorful skillet meal that I then bake with a layer of cheese, so it’s bubbling with Mexican flavors. My family gobbles it up, though if there are leftovers, they are great the next day.
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5 STAR REVIEW
Easy Cheesy Mexican Rice Recipe
This cheesy Mexican rice skillet is on constant rotation at my house and never disappoints. The ground beef and rice soak up all the tasty liquid from the broth, canned diced, and Rotel tomatoes. The layer of cheese I sprinkle on top adds just the right touch. Served with all my favorite Mexican sides, it’s hearty, delicious, and thankfully comes together in one pan, so clean up is a breeze.
I find this meal is perfect for meal prep, as it keeps well in the fridge, though it does work for a busy weeknight too, as I can easily get it on the table in under an hour. If I have any leftovers, I’m always grateful, as they make the perfect lunch.
Helpful Tips and Variations
- Add beans. Canned black or pinto beans make an easy addition. Add about ⅓ cup.
- Up the spice. If you want more of a kick, stir in canned green chiles, fresh chopped jalapeños, or chipotle peppers.
- Grate your own cheese. Grating your own cheese ensures the cheese will melt properly. Pre-shredded cheese is often coated and doesn’t melt as well.
- Lean ground beef is best. This ensures the dish is not too greasy. If you don’t use lean, drain any excess oil from the pan once the beef has been cooked.
Cheesy Mexican Rice Skillet
Ingredients
- 1 lb. lean ground beef, ground turkey works too
- 1 small sweet onion, diced
- 15 oz. can diced tomatoes, undrained, Italian diced tomatoes also work
- 10 oz. can Rotel, undrained, mild, medium, or hot
- 1 cup low-sodium chicken broth, or beef broth
- ¾ cup uncooked long grain white rice, short grain also works, do not use brown
- 2 tsp brown sugar
- ½ tsp Worcestershire sauce
- ½ tsp cumin
- 1 tsp coarse salt
- ⅛ tsp black pepper
- ½ cup shredded cheddar or Mexican blend cheese
- fresh chopped cilantro, or parsley
Instructions
- In a large ovenproof saute pan (with a lid), cook beef and onion over medium-high, breaking up the beef with a wooden spoon, until browned and no pink remains, about 3-5 minutes.
- Stir in the diced tomatoes (with their juice), Rotel (with their juice), chicken broth, rice, brown sugar, Worcestershire sauce, cumin, salt, and pepper. Bring to a boil; stir once, then cover tightly. Reduce heat to low and let cook for 30 minutes undisturbed.
- In the meantime, preheat the oven to 375℉.
- Uncover the pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for 10 minutes until the cheese is bubbly and melted.
- Sprinkle cilantro over the top and serve!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!Serving Suggestions
When I make this for dinner, I always have a side of creamy guacamole on hand along with a batch of fresh pico de gallo to up the Mexican flavor. I also like to add a few dollops of sour cream for added creaminess, but that’s just me. This skillet meal is perfect for busy weeknights when I need something fast, satisfying, and low-fuss, but it also works great for casual weekend dinners with family or friends. It easily feeds my family of four with just a small amount of leftovers for the next day.
Storing Leftovers
- Fridge. Allow to cool completely, then store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer. Cool completely, then store in an airtight, freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat. Both the stove and microwave are reheating options. Heat until warmed through.
More Skillet Recipes To Try
- This quick and easy Ground Turkey and Rice Skillet features ground turkey, rice, green beans, tomatoes, and delicious seasonings.
- In this Sausage and Rice Skillet, I cook up broccoli and sausage with long-grain rice for an easy and delicious dinner.
- This flavorful Kielbasa and Cabbage Skillet is seasoned with tangy mustard and a few other simple seasonings for a quick weeknight meal.
I made this tonight & it was delicious! Added drained & rinsed pinto beans. Will definitely make again!!
Yes made it. Recipe was easy, filling and ingredients were easy to find and good value. My wife and I enjoyed it for two evening dinners. Paired it with fresh greens.
This dish was amazing! I added a 4 oz can of diced green chiles to the recipe and 1 tsp of green ancho chili seasoning. It gave it the spicy kick that I love in a Mexican dish.
So good! So easy!
This was so good! Whole family loved it.
Would this be too wet to put into a flour/corn tortilla? Have tried some of your recipes, LOVE THEM!
Thanks Linda! I think this would be delicious stuffed into a tortilla! This mixture is definitely more wet than say regular Spanish rice, though, so keep that in mind. Try it?
I made it with fresh tomatoes,tomato sauce and then brown rice and baked it all in my cast iron everyone loved it will definitely make again
Anything Mexican is favorite here. We love this dish and it’s so easy to make!
This was delicious. I omitted the brown sugar, not necessary. A definite repeater!
Our entire family loved this recipe, my eight year old son loved it so much he went back for second helpings at dinner last night and then asked for leftovers for breakfast this morning. :)
This is a super easy recipe and great comfort food. We use sweet potato tortilla chips to eat with it.
My family LOVED this! Another recipe to add to my regulars. So easy, thank you!
Can brown rice be used instead?
This is a fantastic dish…easy to make and a nice dinner treat for everyone. Even my fussy husband liked it. It makes a quite a bit. We had it for dinner, I shared some with the couple next door, and I still had leftovers for another meal.
Soo good and easy to make
I am making this for lunch today and cannot wait. I can tell just by reading the recipe that it is going to be winner! My father used to sauté the rice with the onions and meat. It added another level of flavor to his version of Spanish rice.
I made this dish a few weeks ago. Was very delicious and satisfying. It’s a keeper for sure. Thanks.
I made this and we love it! i had to substitute the Rotel with a jar of salsa because I couldn’t get it where I live. Worked out amazing, will be making again!!
What was the white cream that you put on top at the end?
sour cream
Can i substitute the rotel with something else cause I can not get it where i live. Would a jar of salsa work?
Hi Brenna – I think that would be ok as long as it’s the same amount (10 ounces) and it’s a loose salsa, because you’ll want the liquid.
I’ve made this for years, but I call it Taco Rice. We all love it!