One-Pan Mexican Beef and Rice Skillet

One-Pan Mexican Beef and Rice Skillet

Who says you’re limited to bland and boring food when you’re on a weight-loss diet? Check out this One-Pan Mexican Beef and Rice Skillet – it’s packed with meatiness and flavor, plus it’s full on nutrition with its nice balance of carbs, protein and veggies. So yeah, this recipe proves you can lose weight and still enjoy food.

This One-Pan Mexican Beef and Rice Skillet has a lot of things going for it. First, the dish is cooked using only one pan, so it’s convenient and doesn’t leave a lot behind for cleanup. Second, it’s very easy to make, as you only need to brown the beef, toss in the rest of the ingredients and cook until the rice is tender. Third, you can play with the spice level of this dish to your heart’s content.


  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 3 cups chopped broccoli
  • 2 cups beef broth
  • 1 14-ounce can diced tomatoes with juice
  • 1 cup (8-ounce can) tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sea salt
  • 1 1/4 cup uncooked brown rice
  • Chopped cilantro


  1. In a large skillet or wide pot (use one that has a tight-fitting lid), cook and stir the beef, onion, and broccoli over medium heat until the beef is browned.
  2. Stir in the broth, tomatoes, tomato sauce, chili powder, cumin, garlic powder and sea salt. Bring to a boil. Stir in the rice, reduce the heat to low, cover, and simmer 1 hour, or until the rice is tender. Sprinkle generously with chopped fresh cilantro or parsley just before serving.

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