Name: Mexican Rice Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 1 bell pepper, diced (any color); 2 cloves garlic, minced; 1 cup long-grain white rice; 1 ½ cups vegetable or chicken broth; 1 cup tomato sauce; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; Salt and pepper, to taste; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1 cup shredded cheddar or Mexican blend cheese; Fresh cilantro, for garnish

Why You’ll Love This Recipe

I enjoy this recipe because it’s a complete meal in one pan, which means less mess and more flavor. The rice soaks up the spices and tomato base, while the vegetables add texture and freshness. I also like that it’s endlessly customizable—I can add beans, meat, or extra veggies depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Long-grain white rice
Olive oil
Onion, chopped
Bell pepper, chopped
Garlic cloves, minced
Canned diced tomatoes
Tomato sauce
Vegetable or chicken broth
Ground cumin
Chili powder
Paprika
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: shredded cheese, avocado slices, lime wedges

Directions

I heat olive oil in a large skillet over medium heat.
I sauté the onion and bell pepper until softened.
I stir in the garlic and cook for 30 seconds until fragrant.
I add the rice and toast it for 1–2 minutes, stirring constantly.
I pour in the diced tomatoes, tomato sauce, broth, cumin, chili powder, paprika, salt, and pepper.
I bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
I fluff the rice with a fork, garnish with cilantro, and serve with desired toppings.

Servings and timing

This recipe serves 4–6 people. I usually spend 10 minutes prepping and 20 minutes cooking, so the total time is about 30 minutes.

Variations

I sometimes stir in cooked ground beef, turkey, or shredded chicken for extra protein.
I add black beans or pinto beans for a vegetarian protein boost.
I swap bell pepper for corn, zucchini, or spinach for variety.
I make it spicier with diced jalapeños or extra chili powder.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat them in a skillet with a splash of broth or in the microwave until warmed through.

FAQs

Can I use brown rice instead of white rice?

Yes, but I increase the cooking time to about 35–40 minutes and add extra broth if needed.

Can I make this in advance?

Yes, I prepare it ahead and store it in the fridge, then reheat before serving.

What protein pairs best with this dish?

I like grilled chicken, shrimp, or even fried eggs on top.

Can I make this vegan?

Yes, I use vegetable broth and skip the cheese or use a plant-based alternative.

How do I keep the rice from sticking?

I make sure to use enough liquid and keep the skillet covered while cooking without stirring too often.

Conclusion

I love making Mexican rice skillet because it’s flavorful, filling, and comes together in just one pan. The combination of seasoned rice, tender vegetables, and rich tomato base makes it a dish I can enjoy on its own or alongside other favorites like tacos or grilled meats. It’s a weeknight-friendly recipe I turn to again and again.