Looking for a fun dish to serve for supper tonight? This Tex Mex Rice skillet recipe is super easy and delicious. It’s filled with all those wonderful flavors we love.
My boys love a good Tex Mex supper. Every Friday, when we hop in the car and decide where we’ll eat for our weekly dinner out routine, someone is guaranteed to suggest some sort of Tex Mex restaurant. They love the casual feel of those type places and the endless bowl of chips and salsa. But mostly it’s about the flavors. My family loves the blend of sizzling grilled favorites, along with the spicy burritos and all that wonderful cheese.
That’s why we usually have some sort of Tex Mex night at our house. If we don’t choose the Tex Mex restaurant for our weekly dinner out night, then I make sure to add a Tex Mex dish to my weekly meal plan for the upcoming week instead.
The Tex Mex Rice skillet is one I like to serve on busy weeknights. I like this one because it’s so convenient and super easy. It’s pretty versatile, so I can always find what I need to make it in the pantry. Plus, it’s hearty and filled with those flavors I know the boys will love.
The best part about this dish, though, it’s that it’s a skillet recipe favorite. I love cooking in my cast iron skillet and pretty much use it for cooking all the time. Just toss all those pantry ingredients in the skillet and in not time you have a one-dish meal ready to serve. It just makes cooking so much easier and saves time afterward, during cleanup time, too.
Here’s how I like to make this one. You can scroll down to the bottom of this post for more fun recipes and for a printable version of this featured skillet recipe, too.
Try this super easy TexMex Rice Skillet Recipe for dinner tonight! Click To Tweet
Tex Mex Rice Skillet Recipe
Ingredients
1 medium onion, chopped
1 pound ground beef
1 packet of taco seasoning
1 can of diced tomatoes, drained
1 can of whole kernel yellow corn, drained
1 cup of rice, uncooked*
2 cups beef broth
1 cup of Mexican Blend shredded cheese
1 cup of sour cream
1 can of sliced black olives
Directions
- In a large skillet, cook onion for a couple of minutes, then add the ground beef. Continue cooking until ground beef is no longer pink. Drain.
- Add the rice, tomatoes, corn, taco seasoning, and beef broth, stirring everything together until all the ingredients are combined. Bring to a boil, then reduce the heat and cover, simmering for about 20 minutes and making sure to stir a couple of times during the simmering to keep the rice from sticking.
- Finally, sprinkle with the cheese and cover, allowing a couple of minutes for the cheese to melt.
- Top each serving with a few slices of black olives and a dollop of sour cream- enjoy!
*I use an instant rice from the box for this one and it works great. You can also vary the canned vegetable, too, by adding a can of black beans in place of the corn.
Other Recipes You May Enjoy
- 1 medium onion, chopped
- 1 pound ground beef
- 1 packet of taco seasoning
- 1 can of diced tomatoes, drained
- 1 can of whole kernel yellow corn, drained
- 1 cup of instant rice, uncooked
- 2 cups beef broth
- 1 cup of Mexican Blend shredded cheese
- 1 cup of sour cream
- 1 can of sliced black olives
- In a large skillet, cook onion for a couple of minutes, then add the ground beef. Continue cooking until ground beef is no longer pink. Drain.
- Add the rice, tomatoes, corn, taco seasoning, and beef broth, stirring everything together until all the ingredients are combined. Bring to a boil, then reduct the heat and cover, simmering for about 20 minutes and making sure to stir a couple of times during the simmering to keep the rice from sticking.
- Finally, sprinkle with the cheese and cover, allowing a couple of minutes for the cheese to melt.
- Top each serving with a few slices of black olives and a dollop of sour cream- enjoy!