Mexican Beef and Rice

Mexican Beef & Rice

Looking for a quick and comforting one-pot meal that’s packed with flavor and easy on cleanup? This Tex-Mex inspired rice skillet uses pantry staples like Keystone Beef, long-grain rice, and canned vegetables to deliver serious flavor in under 30 minutes.

Ingredients

  • 1 can (28 oz.) Keystone Beef, with juices and fat
  • 1 can (15 oz.) Keystone Beef broth
  • 2 cups White rice
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 can (14.5 oz.) Tomatoes, diced and drained
  • 1 cup Peas and carrots, canned, drained
  • 1 packet Taco seasoning
  • Salt and pepper, to taste
  • Cilantro, lime wedges, and jalapeños, optional, for topping

Steps

  1. In a large pot or deep skillet over medium heat, heat 1 Tbsp. beef fat from the Keystone Beef can. Sauté the onion for 3–4 minutes, until soft. Add garlic and cook for 30 seconds.
  2. Add rice and stir for 2–3 minutes, allowing it to lightly toast.
  3. Stir in Keystone Beef (with juices), Keystone Beef broth, tomatoes, salt, pepper, taco seasoning, and peas and carrots.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
  5. Let sit, covered, for 5 minutes. Fluff with a fork and top with cilantro, lime juice, or jalapeños, if desired.
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