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Tex-Mex Beef and Rice in a braiser with light blue handles.
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Tex Mex Beef and Rice

One-pot Tex-Mex beef and rice recipe features ground beef, white rice, bell peppers, poblano peppers, black beans, corn, and tomatoes for a hearty meal full of zesty flavors.
Course Main Course
Cuisine Mexican
Keyword tex-mex beef and rice, tex-mex beef and rice casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Karen Gibson

Ingredients

For the spice mix:

  • 2 tablespoons taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle powder (for medium heat) or smoked paprika (no heat)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Start the recipe:

  • 1 tablespoon olive or avocado oil
  • 1 pound lean ground beef*
  • 1 small red onion , diced (about 1 cup)
  • 1 small red bell pepper , diced (about 1/2 cup)
  • 1 small green bell pepper or poblano pepper (about 1/2 cup)
  • 3 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 1 cup canned black beans , rinsed and drained
  • 1 cup frozen sweet corn (no need to thaw)
  • 15 ounce can diced tomatoes with green chiles
  • 3/4 cup white rice
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh cilantro
  • 2 cups shredded cheese (I use a combo of cheddar, Monterey Jack, and cotija)
  • 1/4 cup chopped green onions

Suggested toppings:

  • Chopped fresh cilantro
  • Sliced green onions
  • Cubed avocado
  • Diced fresh tomatoes
  • Sliced jalapeno peppers

Instructions

  • In a large skillet or 3+ quart, wide-bottomed pot (with a lid), brown the beef in the oil over medium heat.
  • When the beef is just about done, add the onions, bell pepper, and poblano and sautee until the onions start to soften.
  • Add the garlic, tomato paste, and all of the spice mix and stir well.
  • Raise the heat to high and add the beans, corn, and tomatoes and mix into the beef and veggies.
  • Add the rice and chicken broth and stir well, leveling everything out so that the rice is completely submerged beneath the liquids. (Add another 1/4 cup if you need to.)
  • Let the liquids come up to a simmer, adjust the heat to maintain that simmer (not a roiling boil), and cover with a tight-fitting lid.
  • Cook the rice per the package directions (e.g., white rice** usually takes between 15 and 20 minutes). Resist the urge to lift the lid during cooking, which releases the steam.
  • At the end of cooking time, turn off the heat. Remove the lid and stir in the cilantro, smoothing out the surface.
  • Sprinkle the cheese evenly over the entire top. Replace the lid and let the heat of the dish melt the cheese for 3 to 5 minutes.
  • Serve immediately with your favorite toppings.

Notes

* I used 90/10 ground sirloin in the photos here. If you use a fattier cut of beef, you'll want to let the beef cook a little longer in step1, before adding the veggies, so you can decide whether you need to drain off some of the rendered fat (1 or 2 tablespoons left in the pan is good).
** Rices other than white varieties (basmati, jasmine, or long-grain), such as brown, red, or wild, take too long to cook for this dish: you risk scorching the ingredients on the bottom of the skillet. However, if you want to use something brown rice, etc., cook it separately in its own pot. Then simply add the cooked rice at the same time you add the beans and corn, skipping the broth, and continuing with the cheese step.