Tex-Mex Rice Dish

April 23, 2025

Experience the magic of our one-pan Tex-Mex rice dish, a flavorful and easy weeknight wonder that combines seasoned ground beef, fluffy rice, sweet corn, and creamy beans, all simmered in a smoky enchilada sauce and topped with melted cheese for a satisfying and crowd-pleasing meal adaptable to your favorite ingredients and perfect for any occasion.

Ingredients

1 lb ground beef
1 cup long-grain white rice (uncooked)
1 cup corn (frozen, canned, or fresh)
1 can (15 oz black or pinto beans, drained/rinsed)
1 can (10 oz red enchilada sauce)
1½ cups chicken or beef broth
1 cup diced onion (~1 small onion)
1 cup diced bell pepper (red or green)
1 tsp chili powder
1 tsp lime juice
1 tbsp smoked paprika
1 tsp minced garlic or ½ tsp garlic powder
1 tsp salt (or to taste)
1 tsp black pepper
½ tsp cayenne pepper (optional)
1 tsp ground cumin (key flavor boost)
1 cup shredded cheddar or Mexican blend cheese
2 tbsp olive oil (divided)
Toppings: Green onions (cilantro, sour cream, jalapeños)

Brown the Beef:

Heat 1 tbsp olive oil in large skillet over medium heat. Add 1 lb ground beef, breaking it apart. Cook 5-6 mins until browned. Drain grease, season with ½ tsp salt and ½ tsp pepper. Set aside.

Sauté Veggies:

In same skillet, heat 1 tbsp olive oil. Add 1 cup onion and 1 cup bell pepper. Cook 4-5 mins until soft.

Toast Rice & Spices:

Stir in 1 cup rice, 1 tsp chili powder, 1 tbsp smoked paprika, ½ tsp cayenne (if using), 1 tsp garlic, and 1 tsp cumin. Toast 2 mins, stirring.

Simmer:

Pour in 10 oz enchilada sauce and 1½ cups broth. Bring to simmer, then reduce heat to low. Cover and cook 15-18 mins until rice is tender.

Combine:

Stir in 15 oz beans, 1 cup corn, and cooked beef. Heat 3-4 mins.

Add Cheese:

Sprinkle 1 cup shredded cheese over top. Cover 2-3 mins to melt.

Serve:

Garnish as desired. Serve warm.