Mexican Rice Recipe With Ground Beef: One-Pot Savory Fiestas

This one-pot creation brings bold Mexican flavors to your dinner table with minimal cleanup. I’ve perfected the balance of spices, rice, and ground beef so every bite delivers warmth and depth without overwhelming heat.

The beauty lies in its simplicity. A single pot transforms basic ingredients into a hearty, fragrant dish that’s ideal for busy weeknights or casual gatherings. The rice absorbs the rich, savory broth while the beef adds satisfying texture.

What you’ll get is a vibrant, one-pot meal with tender grains, seasoned beef, and a hint of tomato sweetness. It’s a dish that feels special but comes together effortlessly.

Serve it as a main course or alongside your favorite proteins. Here’s how to make it.

Ingredients for Mexican Rice Recipe with Ground Beef

One pot, bold flavors, and ingredients you likely have on hand.

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The beef is key here—80/20 ground chuck gives you the right fat for flavor. Costco or Sam’s Club have great bulk options, but any supermarket ground beef works. For the rice, long-grain white absorbs all that savory broth best (jasmine or basmati if you want to get fancy). The tomato sauce ties everything together—Hunts or Muir Glen are solid choices.

No ground beef? Ground turkey or plant-based crumbles work just fine. Out of tomato sauce? Blended canned tomatoes at half the volume. If you don’t have chili powder, mix paprika with a pinch of cayenne. The cumin is non-negotiable though—it’s the backbone of that Mexican flavor. Fresh cilantro is ideal, but dried parsley in a pinch won’t ruin it (just add half the amount).

Leftovers keep 4-5 days in the fridge, freezes beautifully for up to 3 months. I always make a double batch—reheats like a dream. Store the cilantro stems in water (like flowers) to keep them fresh longer.

Step-by-Step Instructions for Mexican Rice With Ground Beef

Here’s the one-pot method to layer flavors perfectly without extra cleanup.

Step 1: Brown the Ground Beef and Aromatics

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon until no pink remains and it begins to brown.

Stir in the finely diced onion and cook for 3 minutes until it softens and becomes translucent. Add the 3 cloves minced garlic cloves, 1.5 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute until fragrant.

Step 2: Toast the Rice and Add Liquids

Add the 1.5 cups long-grain white rice to the pot and stir to coat with the oil and spices. Toast for 2 minutes until the rice becomes slightly translucent at the edges—this enhances its nutty flavor.

Pour in the 0.75 cup tomato sauce and 2.5 cups beef broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. The liquid should just barely simmer around the edges.

Step 3: Simmer Until Rice Is Tender

Cover the pot and let it simmer for 15 minutes. Resist the urge to stir—this helps the rice cook evenly and develop a nice texture at the bottom. After 15 minutes, the rice should be nearly tender with most of the liquid absorbed.

Sprinkle the 0.5 cup frozen peas over the top, then cover again. Cook for an additional 5 minutes until the rice is fully tender and the peas are heated through. The grains should be fluffy, not mushy.

Step 4: Rest and Garnish

Remove the pot from heat and let it sit, covered, for 10 minutes. This resting period allows the rice to steam and absorb any remaining liquid, ensuring every grain is perfectly cooked.

Fluff the rice gently with a fork, then garnish with the 0.25 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top. The cilantro adds a bright, fresh finish, while the lime brightens all the rich flavors.

Perfect Pairings for These Flavors

Side Dish Pairings

Crunchy corn tortilla chips add texture contrast and make great scoops for the rice and beef. I also love serving with black beans—Just heat 1 can with ½ tsp cumin and ¼ cup onion. 🌟

Fresh Toppings

Diced avocado brings cool creaminess that balances the savory flavors. A simple pico de gallo with tomatoes, onion, cilantro, and lime brightens every bite. The acidity cuts through the richness beautifully.

Cheese Options

Sprinkle shredded cheddar or crumbled cotija cheese on top while the dish is hot. I prefer Sargento sharp cheddar for its meltability. For a smoky touch, add pepper jack instead.

Beverage Pairings

A cold Mexican lager like Modelo Especial or Pacifico complements the spices perfectly. For non-alcoholic options, Jarritos mandarin soda offers a sweet citrus contrast. 🍺

Vegetable Additions

Roasted bell peppers and zucchini add color and freshness. Toss with 1 tbsp olive oil and roast at 400°F for 15 minutes. The charred edges pair wonderfully with the dish’s bold flavors.

Frequently Asked Questions