This Mexican Rice Skillet is a delicious and easy weeknight meal all in one pan, featuring baked rice, ground beef, cheese, and Mexican flavors.
So, I figured out how to get my kids to eat Mexican food and not hate it…make them so incredibly tired and hungry, they don’t care about anything. Lol.
We spend most of our weekends doing things within our own city, like bowling, golfing, the arcade, lunching, etc. Or cleaning the house << the kids love that! #not. Or when it’s baseball season, we’re at the ballpark all.the.time. But mostly, it’s just local stuff. Then every few weeks we get that itch to flee from our normal surroundings. “Get outta Dodge,” as they say.
It’s been raining and grey for a while, but yesterday we had beautiful clear skies, with a high temperature of 55. Paul suggested driving up to Marin county, which is a couple hours away, and take in a hike along the coast. Perfect!
I don’t think anyone expected that hike to be 11 miles long, with some steep terrain. Uphill. At mile nine, the kids were DONE. And I was like, “come on you guys, you can do it. Push through!” – while secretly, I also thought I might die. “Go for a hike,” he said. “It’ll be fun,” he said. HA.
BUT, we made it to the top and the view was breathtaking. So worth it. (At least I thought it was worth it. Until this morning, realizing that sitting, standing, or moving in any capacity is going to be brutal today.)
Anyway! We got home around dinner time and instead of being smart and grabbing a bite on the way, we got home and everyone was famished. We snacked on apples as this Mexican Rice Skillet cooked – SUPER easy and delish. Even better when it doesn’t hurt to stand.
Or maybe this is the way to do it. Because my Mexican food hating children not only ate their dinner, they had seconds!
- • 1 pound lean ground beef
- • 1 small sweet onion, diced
- • 1 can (15 ounce) diced tomatoes, undrained
- • 1 can (10 ounce) Rotel, undrained
- • 1 cup low-sodium chicken broth
- • 3/4 cup uncooked long grain white rice
- • 2 teaspoons brown sugar
- • 1 teaspoon kosher salt
- • 1/2 teaspoon cumin
- • 1/2 teaspoon Worcestershire sauce
- • 1/8 teaspoon black pepper
- • 1/2 cup shredded cheddar or Mexican blend cheese
- • fresh chopped cilantro (or parsley)
- 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, Rotel, chicken broth, rice, brown sugar, salt, cumin, Worcestershire sauce, 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 oven to 375 degrees F.
- Uncover pan and give the mixture a stir; sprinkle with the cheese. Transfer to the oven and bake for another 10 minutes until cheese is bubbly and melted.
- Sprinkle cilantro over the top and serve!
Other great skillet recipes you might enjoy!
Meatball and Rice Skillet with Baby Peas – Belly Full
Skillet Beans and Rice with Kielbasa – Belly Full
Stuffed Pepper Rice Skillet – Crunchy Creamy Sweet
One Skillet Chicken Broccoli and Rice – Amanda’s Cookin’