One Pot Mexican Ground Beef and Rice

There’s something so comforting about a meal that comes together in one pot—minimal cleanup, maximum flavor, and that unbeatable feeling of warmth as the aromas fill the kitchen. This One Pot Mexican Ground Beef and Rice is one of those dishes that feels like a hug in a bowl. It’s hearty, packed with bold spices, and so easy to throw together on even the busiest weeknights. The best part? It’s endlessly adaptable, so you can tweak it to suit your family’s tastes or whatever you have lingering in the pantry.

Ingredients You’ll Need

• 1 lb ground beef – I like using 85/15 for the perfect balance of flavor without too much grease.
• 1 small onion, diced – Yellow or white onions work best here, adding a subtle sweetness.
• 1 bell pepper, diced – Any color you like! I’m partial to red for a touch of natural sweetness.
• 2 cloves garlic, minced – Fresh garlic is a must for that deep, aromatic base.
• 1 cup long-grain white rice – Uncooked, and rinsed to remove excess starch.
• 1 (15 oz) can black beans, drained and rinsed – Adds protein and texture.
• 1 (14.5 oz) can diced tomatoes – With juices for extra sauciness.
• 1 ½ cups beef broth – Or chicken broth if that’s what you have on hand.
• 1 tbsp taco seasoning – Store-bought or homemade—both work beautifully.
• Salt and pepper to taste – Don’t skip tasting before serving!
• Fresh cilantro, lime wedges, and shredded cheese for serving – Because toppings make everything better.

How to Make One Pot Mexican Ground Beef and Rice

1. Brown the beef. In a large skillet or Dutch oven over medium heat, cook the ground beef until no pink remains, breaking it up with a spoon as it cooks. Drain any excess fat if needed, but leave a little for flavor.
2. Sauté the veggies. Add the onion and bell pepper, cooking until softened—about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add the rice and seasonings. Stir in the uncooked rice and taco seasoning, letting the rice toast slightly for a minute or two. This deepens the flavor!
4. Simmer everything together. Pour in the diced tomatoes (with juices), black beans, and beef broth. Give it a good stir, then bring to a gentle boil. Reduce the heat to low, cover, and let it simmer for 18–20 minutes, or until the rice is tender and has absorbed all the liquid.
5. Let it rest. Turn off the heat and let the dish sit, covered, for 5 minutes. This helps the rice settle and soak up any remaining moisture.
6. Fluff and serve. Gently fluff the rice with a fork, then top with fresh cilantro, a squeeze of lime, and a sprinkle of cheese. Dig in while it’s hot!

Pro Tips, Variations, and Substitutions

This One Pot Mexican Ground Beef and Rice is incredibly versatile, so feel free to make it your own! Here are some ideas to customize it:

• Protein Swap: Substitute ground beef with ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian version.
• Rice Alternatives: If you prefer, swap white rice for brown rice or quinoa—just adjust the cooking time accordingly.
• Spice Level: Love heat? Add diced jalapeños or a pinch of cayenne pepper. For a milder dish, reduce or omit the chili powder.
• Extra Veggies: Stir in diced bell peppers, zucchini, or corn for added color and nutrition.
• Cheesy Goodness: Top with shredded cheddar, Monterey Jack, or a sprinkle of cotija cheese for extra richness.

What to Serve It With

This dish is hearty enough to stand on its own, but pairing it with a few sides can make it a full fiesta! Here are some delicious accompaniments:

• Warm flour tortillas or crispy tortilla chips for scooping
• A fresh side salad with avocado, lime, and cilantro
• Cooling toppings like sour cream, guacamole, or pico de gallo
• Refried beans or black beans for extra protein

Storage and Reheating Tips

This dish keeps beautifully, making it perfect for meal prep or leftovers. Here’s how to store and reheat it:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over medium heat with a splash of water or broth to keep it moist. Alternatively, microwave in 30-second intervals, stirring in between.

Frequently Asked Questions

Can I use instant rice instead of regular rice?

Yes! If using instant rice, reduce the cooking time by half and check for doneness earlier to avoid overcooking.

Is this dish gluten-free?

As written, this recipe is gluten-free—just double-check your taco seasoning and broth labels to ensure they don’t contain gluten.

Can I make this in a slow cooker?

Absolutely! Brown the beef first, then transfer everything to a slow cooker and cook on low for 4–5 hours or until the rice is tender.

How can I make it less spicy for kids?

Skip the chili powder and use mild taco seasoning. You can also stir in a little extra cheese or sour cream to balance the flavors.

Final Thoughts

There’s something so comforting about a meal that comes together in one pot—minimal cleanup, maximum flavor, and a dish that’s sure to please the whole family. Whether you’re cooking for a busy weeknight or prepping meals ahead, this One Pot Mexican Ground Beef and Rice is a reliable favorite. The warm spices, tender beef, and fluffy rice make every bite feel like a cozy hug. I hope this recipe becomes a staple in your kitchen, just like it is in mine. Happy cooking!