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A cowboy beef and rice skillet features a baked casserole with melted cheese, ground meat, corn, black beans, and rice, all topped with avocado slices, sour cream, cilantro, and chopped red peppers.
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5 from 3 votes

Cowboy Beef and Rice Skillet

This south of the border inspired cowboy beef and rice skillet makes a hearty, tasty dinner for cowboys, as well as for everyone else. And it's easy to make using just one pot.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: one pot
Servings: 6
Author: Bella Bucchiotti

Ingredients

  • 1 Pound ground beef
  • 1 Tablespoon olive oil
  • 1/2 Cup onion diced
  • 1 Tablespoon garlic minced
  • 1 Teaspoon chili powder
  • 1 Teaspoon ground cumin
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon salt
  • 1 1/2 Cups chicken broth
  • 1 Cup long grain rice uncooked
  • 14 1/2 Ounces diced tomatoes fire-roasted
  • 10 3/4 Ounces Rotel tomatoes
  • 15 Ounces black beans canned, rinsed, and drained
  • 14 1/2 Ounces canned corn canned, drained
  • 2 Cups Mexican cheese shredded

Optional Toppings:

  • Sliced avocado, cilantro, sour cream, pickled jalapenos

Instructions

  • In a large sauté pan, cook the beef until it is no longer pink. Add the olive oil, onion and garlic and continue to cook for another 3 to 4 minutes.
  • Stir in the chili powder, cumin, paprika and salt.
  • Stir in the broth, rice, tomatoes, Rotel, beans and corn. Allow the broth to come to a simmer, then cover with the lid and turn the heat down to 4 or medium low. Set a timer for 20 minutes.
  • Check the rice after 15 minutes and make sure it isn’t too dry. If necessary, add a little more broth or water. Replace the lid and continue cooking for an additional 5 to 10 minutes.
  • Check the rice for doneness. Stir in half of the cheese, then top with the remaining cheese. Remove the skillet from the heat and place the lid back until the cheese melts.
  • Serve with all your favorite toppings.

Notes

Drain the fat: Unless you're using extra-lean ground beef, you might want to drain off the excess grease before adding any more ingredients to the skillet.
Use the right pan: Choose a heavy pan with high sides and a tight-fitting lid. If the lid doesn't fit well, too much liquid will evaporate during the rice cooking part of the recipe.
Perfect rice: For the best results, get the sauce simmering gently and then leave the lid on as it cooks.

Nutrition

Calories: 637kcal | Carbohydrates: 58g | Protein: 33g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1016mg | Potassium: 882mg | Fiber: 8g | Sugar: 4g | Vitamin A: 659IU | Vitamin C: 14mg | Calcium: 339mg | Iron: 5mg

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