Spicy Tex-Mex Beef and Rice
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.
Ingredients
- 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!