Mouthwatering One Pot Mexican Rice and Beef in 30 Minutes

Name: Mouthwatering One Pot Mexican Rice and Beef in 30 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 cup white rice; 2 cups beef broth; 1 can (14 oz) diced tomatoes; 1 small onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp paprika; Salt and pepper to taste

Author: lia

Published: January 31, 2026

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Oh my gosh, let me tell you about my absolute lifesaver recipe – One Pot Mexican Rice and Beef! When I’m racing home after work with hungry kids (and an even hungrier husband) waiting, this dish saves me every time. Everything cooks together in one pot – the rice absorbs all those amazing flavors while the beef gets perfectly seasoned. Less dishes? Yes please! The first time I made this, my picky 8-year-old actually asked for seconds – that’s when I knew it was a keeper. Now it’s our go-to when we need something hearty, flavorful, and fast. Trust me, once you try this, you’ll wonder how you ever cooked dinner any other way!

Why You’ll Love This One Pot Mexican Rice and Beef

This recipe has become my family’s weeknight hero for so many reasons:

Quick & easy: From fridge to table in under 35 minutes – perfect when you’re starving after work
Bursting with flavor: The blend of cumin, chili powder, and paprika makes every bite delicious
One pot wonder: Minimal cleanup means more time to relax after dinner
Kid-approved: Even picky eaters gobble this up (trust me, I’ve tested it on the toughest critics!)
Budget-friendly: Uses simple ingredients you probably already have in your pantry

Seriously, what’s not to love? It’s become my go-to when I need something satisfying fast without sacrificing flavor.

Ingredients for One Pot Mexican Rice and Beef

Here’s everything you’ll need for this flavor-packed one-pot wonder – I bet most of these are already in your kitchen! I always line everything up on the counter before I start because once that pot gets going, you’ll be too busy sniffing that amazing aroma to hunt for ingredients.

The protein: 1 lb ground beef (80/20 works great for flavor, but leaner is fine too)
The rice: 1 cup white rice (uncooked) – don’t rinse it, we want that starch!
The liquid magic: 2 cups beef broth (or chicken broth in a pinch)
The veggie base: 1 small onion, diced (yellow or white works best) and 1 bell pepper, diced (any color – I use whatever’s on sale)
The flavor boosters: 2 cloves garlic, minced (or 1 tsp pre-minced if you’re lazy like me sometimes) and 1 can (14 oz) diced tomatoes with their juices
The spices: 1 tbsp olive oil, 1 tsp cumin (my secret weapon!), 1 tsp chili powder, 1/2 tsp paprika, plus salt and pepper to taste

See? Nothing fancy, just pantry staples that come together to create something magical. I keep all these ingredients on hand because you never know when you’ll need a quick, satisfying meal that tastes like you spent hours cooking!

How to Make One Pot Mexican Rice and Beef

Okay, let’s get cooking! This one-pot wonder comes together so easily – just follow these simple steps and you’ll have dinner on the table before you know it. I’ve made this dozens of times, so trust me when I say these little details make all the difference.

Heat things up: Grab your favorite large pot (I use my trusty Dutch oven) and warm 1 tbsp olive oil over medium heat. You’ll know it’s ready when a tiny bit of onion sizzles immediately.
Sauté the veggies: Toss in your diced onion and bell pepper. Stir them around until they get soft – about 3 minutes. When you smell that garlicky goodness after adding the minced garlic, give it just 30 seconds more (burned garlic is sad garlic!).
Brown the beef: Crumble in that ground beef and cook until it’s no longer pink, breaking it up as you go. Pro tip: I use a potato masher to break it up super fine – perfect texture every time!
Bring it all together: Now the fun part! Stir in the rice, diced tomatoes with their juices, beef broth, and all those yummy spices. Give it a good stir – you want everything evenly mixed.
Simmer to perfection: Bring everything to a boil, then immediately reduce heat to low. Cover tight and set your timer for 20 minutes – no peeking! The steam is doing important work in there.
The finishing touch: After 20 minutes, take it off heat but leave covered for 5 more minutes. This rest time is crucial for fluffy rice – I learned this the hard way after serving crunchy rice once!

One Pot Mexican Rice and Beef - detail 1

See? I told you it was easy! Now just fluff it with a fork and watch your family come running when they smell this amazing meal.

Tips for Perfect One Pot Mexican Rice and Beef

Rice matters: Don’t rinse the rice – the starch helps thicken everything beautifully. But if you must use brown rice, add extra liquid and cook longer.
Spice control: Start with less chili powder if you’re sensitive to heat – you can always add more at the end.
Texture trick: For extra fluffy rice, let it rest covered off heat for the full 5 minutes – no cheating!
Chef’s secret: Stir in some frozen corn or black beans with the rice for extra color and nutrition.

Ingredient Substitutions and Variations

One of my favorite things about this recipe is how easily you can switch things up! Ground turkey works beautifully if you’re watching calories – just add an extra pinch of spices since it’s milder than beef. Vegetarian? Swap in plant-based crumbles and veggie broth. I’ve even used quinoa instead of rice (use 1 cup quinoa and 2 cups broth – cooks in the same time!). For extra veggies, toss in some zucchini or mushrooms with the onions. The flavors are so forgiving – make it your own! My neighbor adds a can of green chilies for extra kick, and now I’m hooked.

One Pot Mexican Rice and Beef - detail 2

Serving Suggestions for One Pot Mexican Rice and Beef

Oh, the fun part – dressing up this already amazing dish! I love piling my bowl high with fresh toppings – it makes dinner feel like a fiesta. My must-haves? Creamy avocado slices (squeeze a little lime juice on them first – game changer!) and a sprinkle of fresh cilantro if I have it. Warm tortillas on the side are perfect for scooping up every last bite – my kids call them “flavor shovels.” For a restaurant-worthy touch, set out small bowls of sour cream, shredded cheese, and pickled jalapeños. Let everyone customize their perfect bite – it’s half the fun!

Storing and Reheating One Pot Mexican Rice and Beef

Here’s the best part – this dish tastes just as amazing the next day! Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze portions in freezer bags for up to 2 months (I always write the date with a sharpie – freezer amnesia is real!). When reheating, I prefer the stovetop with a splash of broth to bring back that perfect texture, but the microwave works in a pinch – just cover and stir halfway through. Pro tip: The flavors actually deepen overnight – some nights I make extra just for next-day lunches!

Nutritional Information for One Pot Mexican Rice and Beef

Just a heads up – these numbers can vary based on your specific ingredients (like how lean your beef is or if you add extra toppings). But for a general idea, per 1-cup serving you’re looking at about 350 calories, 20g protein, and 40g carbs. It’s got 3g fiber too, which makes it a pretty balanced meal! I always say it’s better to focus on how delicious and satisfying it is – but it’s nice to know it’s not too crazy on the nutrition front either.

FAQs About One Pot Mexican Rice and Beef

After making this recipe countless times (and getting tons of questions from friends!), here are the answers to everything you might wonder about this one-pot wonder:

Can I use brown rice instead of white rice?
Absolutely! Use the same amount of brown rice but add an extra 1/2 cup of liquid and extend the simmer time to about 35-40 minutes. The texture will be slightly different, but just as delicious.

How can I make it spicier?
My favorite ways to turn up the heat: add a diced jalapeño with the onions, use hot chili powder, or stir in a pinch of cayenne pepper with the other spices. For serious spice lovers, top with sliced fresh serrano peppers before serving.

Can I make this vegetarian?
Yes! Swap the ground beef for plant-based crumbles or black beans (about 2 cups cooked beans). Use vegetable broth instead of beef broth – it’ll still be packed with flavor.

Why is my rice still crunchy after cooking?
Don’t worry, I’ve been there! Usually it means the liquid wasn’t quite enough or the heat was too high. Next time, check that your pot has a tight-fitting lid and resist the urge to peek – that steam is crucial. If it happens, just add 1/4 cup hot water, cover, and cook 5 more minutes.

Can I make this in a rice cooker?
I’ve tried! Brown the beef and sauté veggies first, then add everything to the rice cooker and use the regular white rice setting. It works, but I prefer the stovetop method for better flavor control.

Try This Recipe and Share Your Twist!

Alright, my fellow busy cooks – it’s your turn to work some magic with this One Pot Mexican Rice and Beef! I can’t wait to hear how it turns out for you. Did you add extra veggies? Try a crazy spice combo? Maybe you discovered the perfect cheese topping? Drop your creations and tweaks in the comments below – we’re all in this delicious, time-crunched dinner struggle together! And hey, if you’ve got a picky eater who suddenly cleaned their plate like mine did, you’ve gotta tell me that story too. Happy cooking, friends – may your rice always be fluffy and your cleanup always be minimal!

You can find more recipes on Pinterest!

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