Spicy Tex-Mex Beef and Rice

January 7, 2025

Tex-Mex Rice Dish is a hearty and flavorful one-pan meal perfect for busy weeknights or casual gatherings. Combining savory ground beef, aromatic spices, and vibrant vegetables, this dish delivers comfort and bold flavors with every bite. It’s versatile, easy to prepare, and customizable to suit your taste buds. Whether you’re a fan of spicy food or prefer a milder kick, this recipe has you covered. Pair it with a dollop of sour cream or a sprinkle of cilantro for an authentic Tex-Mex touch.

Ingredient Details:

- Ground Beef: Provides a rich and savory base for the dish. You can substitute with ground turkey or plant-based crumbles for a lighter or vegetarian option.

- Rice: Long-grain white rice works best for this recipe as it cooks evenly and absorbs flavors well. Brown rice can be used, but adjust cooking times accordingly.

- Corn: Adds sweetness and texture, balancing the spice of the enchilada sauce. Use fresh, canned, or frozen corn as per convenience.

- Enchilada Sauce: Brings the signature Tex-Mex flavor to the dish. Choose a mild or spicy variety depending on your heat preference.

- Spices: Chili powder, cumin, smoked paprika, and optional cayenne pepper create a smoky and slightly spicy profile that ties the flavors together.

- Cheese: Shredded cheddar or Mexican blend cheese melts perfectly, adding creaminess to the final dish.

Prep Tips:

Cheese Tip: Grate your cheese fresh for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.

Pre-Chop Ingredients: Dice the onion and bell pepper beforehand to streamline the cooking process. If using fresh corn, shuck and cut it off the cob in advance.

Drain the Beans: Rinse canned beans thoroughly to remove excess sodium and ensure a cleaner flavor.

Toast the Rice: Don’t skip toasting the rice with spices! This step enhances the nutty flavor and ensures evenly coated grains.

Monitor Liquid Levels: Keep an eye on the liquid as the rice cooks. If it looks dry before the rice is tender, add a splash of broth or water.

Side Dish Suggestions for Tex-Mex Rice Dish

When serving Tex-Mex Rice Dish, complementing it with the right side dishes can elevate the meal and create a well-rounded dining experience. Here are a few types of side dishes and suggestions to consider:

Fresh and Light Sides

To balance the richness of the rice dish, light and refreshing sides are a great choice:

- Guacamole: Creamy and tangy guacamole pairs perfectly with the spicy and savory flavors of Tex-Mex cuisine.

- Pico de Gallo: A fresh salsa made with diced tomatoes, onions, cilantro, lime juice, and jalapeños adds a vibrant, zesty contrast.

- Mixed Green Salad: Toss together lettuce, avocado slices, cherry tomatoes, and a lime-cilantro dressing for a simple and refreshing salad.

Classic Tex-Mex Sides

Staying true to the theme, traditional Tex-Mex sides add more variety to the meal:

- Cornbread: Sweet and fluffy cornbread complements the spices in the dish beautifully.

- Refried Beans: Creamy refried beans are a hearty addition, enhancing the overall texture and flavor profile.

- Mexican Street Corn (Elote): Grilled corn slathered with mayo, cotija cheese, chili powder, and lime juice is a crowd-pleaser.

Tex-Mex Rice Dish Recipe

1 pound ground beef
1 cup long-grain white rice
1 cup corn (frozen, canned, or fresh)
1 can (15 oz black beans or pinto beans, drained and rinsed)
1 can (10 oz red spicy enchilada sauce)
1.5 cups chicken or beef broth
1 cup diced onion (about 1 small onion)
1 cup diced bell pepper (red or green)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon minced garlic or 1/2 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/8 teaspoon cayenne pepper (optional)
1 cup shredded cheddar or Mexican blend cheese
2 tablespoons olive oil
Optional toppings: diced green onions (chopped cilantro, sour cream, or sliced jalapeños)
Instructions:

Cook the Ground Beef:

Heat a large skillet or sauté pan over medium heat and add 1 tablespoon of olive oil.
Add the ground beef, breaking it apart with a spoon, and cook until browned and fully cooked (about 6-8 minutes). Drain excess grease if necessary.
Season the beef lightly with salt and pepper. Remove the beef from the skillet and set aside.

Sauté Vegetables:

In the same skillet, add the remaining olive oil.
Sauté the diced onion and bell pepper until softened, about 4-5 minutes.

Cook the Rice:

Stir in the rice, chili powder, cumin, smoked paprika, cayenne pepper (if using), and minced garlic. Toast the rice for 1-2 minutes, stirring frequently, to enhance its flavor.

Simmer the Dish:

Add the enchilada sauce and chicken or beef broth to the skillet. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for about 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.

Combine and Heat:

Stir in the drained beans, cooked ground beef, and corn. Allow the mixture to heat through for 3-4 minutes.

Add Cheese:

Sprinkle the shredded cheese evenly over the top. Cover the skillet again and let the cheese melt (about 2-3 minutes).

Garnish and Serve:

Remove from heat and garnish with green onions, cilantro, sour cream, or jalapeños if desired.
Serve warm and enjoy!

For a spicier kick, add a diced jalapeño or increase the cayenne pepper when sautéing the vegetables.

You can use brown rice instead of white rice, but adjust the cooking time and liquid as needed.

Main Course

Mexican

enchilada sauce, ground beef, rice, tex-mex