Entree: Mexico – Mexican Arroz con Carne (One‑Pan) (Beef and tomato rice skillet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (454 g) ground beef
- 1 cup (200 g) long-grain white rice, uncooked
- 2 cups (480 ml) beef broth or water
- 1 can (14 oz / 400 g) diced tomatoes, undrained (or 2 fresh tomatoes, chopped)
- 1 medium onion, diced, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder or to taste
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 1 lime, cut into wedges for serving (optional)

Instructions

1. In a large skillet over medium-high heat, warm the oil. Add the ground beef and cook, breaking up, until browned, about 5–7 minutes; drain excess fat if needed.
2. Add the diced onion and garlic and sauté until fragrant and softened, about 3 minutes. Stir in cumin and chili powder and cook 30 seconds.
3. Add the diced tomatoes with their juices, rice, and beef broth; stir to combine, bring to a boil.
4. Reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, about 18–20 minutes.
5. Remove from heat, let rest covered 5 minutes, fluff with a fork, garnish with chopped cilantro and lime wedges, and serve.