Mexican Rice Skillet Recipe

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If you’ve been searching for a lively, flavorful dish that you can whip up in just one pan, look no further than this Mexican Rice Skillet Recipe. It combines tender, fluffy rice with the zesty warmth of cumin, chili powder, and smoked paprika, perfectly balanced by a medley of fresh tomatoes, hearty black beans, sweet corn, and melted cheese. Every bite is like a fiesta of textures and tastes that delivers comfort without any fuss, making it one of my absolute favorite weeknight go-tos when I want something delicious but easy.

Ingredients You’ll Need

The magic of this Mexican Rice Skillet Recipe comes together from a handful of simple, wholesome ingredients. Each one plays a role—whether it’s bringing bold spices, creamy textures, or vibrant colors—building that perfect harmony in every bite.

• Olive oil: Adds a smooth richness that helps soften the onion and garlic while carrying the spices evenly through the dish.
• Small onion, diced: Brings a mild sweetness and crunch that forms a flavorful base.
• Garlic cloves, minced: Provides a punch of aromatic depth that wakes up the entire skillet.
• Long-grain white rice: The main star offering a light, fluffy texture that soaks up all the savory juices perfectly.
• Ground cumin: Delivers a warm, earthy flavor that’s quintessential to Mexican cuisine.
• Chili powder: Introduces subtle heat and complexity without overpowering the other components.
• Smoked paprika: Adds a hint of smokiness that gives the skillet an irresistible depth.
• Salt: Enhances every ingredient and balances the spices.
• Diced tomatoes with green chilies (canned): Infuses the dish with tangy brightness and a gentle kick from the chilies.
• Low-sodium chicken broth: Moistens the rice while boosting flavor far beyond plain water.
• Frozen corn: Sweet bursts of texture that contrast beautifully with the savory elements.
• Black beans, drained and rinsed: Adds hearty protein and a creamy bite to make the skillet filling and nutritious.
• Shredded cheddar or Mexican blend cheese: Melts into a gooey, luscious layer that ties everything together.
• Fresh cilantro, chopped: Sprinkles freshness and a pop of color right before serving.
• Juice of 1/2 lime: Brightens the flavors with a zesty finish that wakes up every bite.

How to Make Mexican Rice Skillet Recipe

Step 1: Sauté Aromatics

Begin by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and cook for 3 to 4 minutes until it softens and becomes translucent. Next, stir in the minced garlic and let it cook for about 30 seconds. This gradual coaxing of flavor lays down a savory foundation for the entire dish.

Step 2: Toast the Rice and Spices

Add the rice along with the cumin, chili powder, smoked paprika, and salt directly to the skillet. Stir frequently as you cook the mixture for 1 to 2 minutes. Toasting the rice like this deepens its flavor and wakes up the spices, making every grain more aromatic and tasty.

Step 3: Add Liquids and Simmer

Pour in the canned diced tomatoes with their juices and the chicken broth. Stir everything to combine well. Bring this mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for 18 to 20 minutes until the rice is tender and most of the liquid has been absorbed. This is where the rice softens and absorbs all the vibrant flavors.

Step 4: Incorporate Corn and Beans

Stir in the frozen corn and rinsed black beans, then cook for another 2 to 3 minutes to heat them through. This adds bursts of sweetness and protein, enriching the dish’s heartiness while keeping things light and balanced.

Step 5: Melt the Cheese and Finish

Evenly sprinkle the shredded cheese over the top of the skillet. Cover it again and let it sit for 2 minutes so the cheese melts into a creamy blanket. Just before serving, garnish with the fresh cilantro and a squeeze of lime juice to brighten and freshen the flavors, rounding out this irresistible Mexican Rice Skillet Recipe.

How to Serve Mexican Rice Skillet Recipe

Garnishes

The fresh cilantro and lime juice are game changers here. Cilantro adds a delicate herbal note while the lime’s acidity cuts through the richness, making every bite vibrant. For a little extra pop, you can also add sliced avocado or a dollop of sour cream.

Side Dishes

This skillet stands wonderfully on its own as a complete meal, but pairing it with a crisp green salad or some warm tortillas creates a festive and balanced dinner. For an extra special touch, serve it alongside grilled vegetables or a simple avocado salad for fresh textures and flavors.

Creative Ways to Present

For a fun twist, serve the Mexican Rice Skillet Recipe in individual ramekins topped with avocado slices and a sprinkle of queso fresco. Another idea is to use it as a filling for stuffed bell peppers, then bake briefly for a colorful and satisfying presentation that will impress family and friends alike.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to store the cheese separately if you want to keep it from over-melting in storage.

Freezing

This Mexican Rice Skillet Recipe freezes well in freezer-safe containers or heavy-duty zip-top bags. Portion it out for easy meals later and freeze for up to 3 months. When you thaw it, the texture remains satisfying, with the flavors still shining bright.

Reheating

To reheat, warm leftovers gently in a skillet over medium heat with a splash of broth or water to revive moisture. Alternatively, use the microwave, covering the dish to retain steam—adding a few fresh cilantro leaves and a squeeze of lime juice afterward brings the flavors back to life beautifully.

FAQs

Can I make this recipe vegetarian or vegan?

Absolutely! For a vegetarian version, just swap the chicken broth for vegetable broth. To make it vegan, use a plant-based cheese or omit the cheese altogether, and you still get that beautifully seasoned, hearty rice skillet you love.

Can I use brown rice instead of white rice?

You can! Brown rice adds extra fiber and a nuttier flavor, but keep in mind it requires a longer cooking time and more liquid. Adjust the broth and cooking time accordingly for the best texture.

Is this recipe spicy?

The heat is mild and approachable thanks to the chili powder and green chilies in the canned tomatoes. If you love spice, feel free to add more chili powder or some diced jalapeños. If you prefer less kick, reduce the chili powder to suit your taste.

Can I add meat to this dish?

Definitely! Stir in cooked shredded chicken, ground beef, or even chorizo for a heartier skillet. Add the cooked meat right before the corn and beans so it warms through without overcooking.

What kind of cheese works best?

A shredded cheddar or Mexican blend cheese melts beautifully and complements the bold spices. If you want a creamier texture, you can also mix in some queso fresco or Monterey Jack for that authentic flair.

Final Thoughts

Trying this Mexican Rice Skillet Recipe is like inviting a little fiesta into your kitchen—full of vibrant colors, bold flavors, and comforting textures. It’s simple, satisfying, and perfect for busy weeknights or casual gatherings. Give it a whirl, and I promise it’ll quickly become a beloved staple in your cooking rotation.

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Mexican Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews

• Author: admin
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

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Description

This vibrant Mexican Rice Skillet is a flavorful one-pan meal featuring long-grain white rice cooked with aromatic spices, diced tomatoes, corn, black beans, and topped with melted cheese and fresh cilantro. Perfect for a quick and satisfying weeknight dinner, it brings a delicious blend of textures and smoky, zesty flavors in every bite.

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Ingredients

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Rice Base

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt

Liquid and Vegetables

• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 1/2 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 (15-ounce) can black beans, drained and rinsed

Toppings and Garnishes

• 1 cup shredded cheddar or Mexican blend cheese
• 2 tablespoons chopped fresh cilantro
• Juice of 1/2 lime

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Instructions

1. Heat the oil and sauté onion: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3 to 4 minutes until the onion becomes soft and translucent.
2. Add garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
3. Toast the rice and spices: Add the uncooked rice, ground cumin, chili powder, smoked paprika, and salt. Cook for 1 to 2 minutes, stirring frequently to toast the rice with the spices, enhancing their flavors.
4. Add tomatoes and broth, then simmer: Pour in the can of diced tomatoes with their juices and the low-sodium chicken broth. Stir well to combine, then bring the mixture to a simmer. Cover the skillet and reduce the heat to low.
5. Cook the rice: Let the rice cook covered for 18 to 20 minutes until tender and most of the liquid is absorbed.
6. Add corn and black beans: Stir in the frozen corn and rinsed black beans, cooking for an additional 2 to 3 minutes to heat them through evenly.
7. Top with cheese and melt: Evenly sprinkle shredded cheese over the rice mixture, cover again, and let it sit for 2 minutes to allow the cheese to melt perfectly.
8. Garnish and serve: Remove the lid, sprinkle the chopped fresh cilantro, and squeeze the juice of half a lime over the skillet before serving for a fresh, citrusy finish.

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Notes

• For a heartier meal, add cooked shredded chicken or ground beef to this skillet.
• Substitute brown rice for higher fiber content, but increase the cooking time accordingly.
• Use vegetable broth instead of chicken broth to make this dish vegetarian.
• Adjust the level of chili powder and smoked paprika based on your preferred spice level.
• Leftover rice skillet can be refrigerated for up to 3 days and reheated on the stovetop or microwave.