If you need a quick dinner, this easy beef and rice skillet with fresh guacamole is just the dish you’ve been looking for! It cooks in one pan and is on the table in no time. The guacamole is assembled while the beef and rice cook. Perfect for those hectic days!
Dinner in a Flash-
We all have those days don’t we? In a rush, trying to get too many things done in an impossible amount of time. That’s when a quick and easy dinner is more than needed. This one has beef, veggies, rice, and a mildly spicy seasoning blend you make yourself.
You’ll want to add this easy beef and rice skillet with fresh guacamole to your list of quick dinners, trust me! Everything cooks in one pan except for the baking sheet to roast the tomatillos and the serrano.
This really is an all in one meal. There are a lot of other one pan recipes out there, but most of them don’t suggest including any sort of toppings or accompaniments, and I think that’s a shame. Especially where this dish is concerned, it can complement so many things! I have included some suggestions that pair well with the beef and rice as well as the guacamole.
The Beef and Rice
I used ground beef for this recipe because it cooks quickly and evenly. Melting in some cheese at the end really helps round it out! The amounts for this are easily doubled if you are serving a lot of people.
The spice blend is homemade, and can be quickly assembled while you chop the vegetables. I have purposely kept the spice blend mild for the sake of my kids, so if you have young ones who will be eating this the heat level should be ok for them!
There are sweet red bell peppers and mild poblanos that cook with the beef and rice, and this is great topped with some thin sliced radish and cilantro along with the guacamole, so you are even getting those veggies in!
This fresh guacamole is a nice accompaniment, and can be made while the rice and beef are cooking. It can even be made in advance, just be sure to squeeze some lime juice on top and lay a piece of plastic wrap on top of the guacamole, making sure the plastic wrap touches the guacamole’s surface and refrigerate it until ready to use.
Recipe Tips and Frequently Asked Questions
Yes! Just use the same amount of beef broth that you would water.
I have not tested this recipe with brown rice, but you would most definitely need to cook it longer than you would the white rice.
It makes great leftovers! It will keep in the fridge in a tightly sealed container for about 5 days.
Due to the extra ingredients and additional water, it is possible that it may need a bit more time.
You don’t! Even though you make the guacamole while the beef and rice simmer, some days it can feel like too much to multitask in the kitchen, even just a little bit. It can be skipped if you just aren’t feeling it! I have some other suggestions at the end of the post for serving that are great options!
I would suggest using a bit more cayenne pepper and adding a little more chili powder to raise the heat.
You could definitely use that! If you don’t have some of the ingredients called for, one packet of store bought taco seasoning blend will be enough for this recipe.
I love this with some thin sliced radishes, chopped cilantro, and of course the guacamole. Chopped tomato and sliced green onion are great too! Of course sour cream is a must. I also like to eat this topped with the pickled red onion from my Slow Cooker Beef Tacos and Homemade Toppings.
You are going to have more guacamole than you need, so this is where I would recommend some tortilla chips.
I’d love to hear from you if you enjoyed this recipe. Just leave a rating or comment below, and share with your friends on social media. You can also share a photo and tag me @thecoppertable on Instagram! If you have not subscribed to my weekly newsletter, you can do that at the bottom of the post. Each week, I send all my subscribers the latest updates and content you won’t’ find on the blog. I hope this recipe becomes a one pan meal you’ll keep on your list of quick dinners. Happy Cooking!
For the Beef and Rice Skillet
- 1 pound Ground Beef (I used 85/15)
- 1 cup chopped Yellow Onion (about 1/2 medium onion)
- 1/2 cup diced Red Bell Pepper 9about 1/2 medium pepper)
- 1/2 cup diced Poblano Pepper (about 1/2 medium sized chili)
- Spice Blend
- 2 Tbsp Tomato Paste
- 1 cup uncooked Long Grain Rice
- 2 cups Water
- 1 cup shredded Cheddar or Queso Quesadilla cheese
For the Spice Blend
- 2 1/2 tsp Salt
- 1/8 tsp Cayenne Pepper
- 1/4 tsp Black Pepper
- 1/4 tsp Paprika
- 1/2 tsp Dried Oregano
- 3/4 tsp Ancho Chili Powder
- 3/4 tsp Cumin
For the Guacamole
- 2 Tomatillos, quartered
- 1 Serrano Chile, cut in half lengthwise and seeds removed
- 6 small Avocados
- 2 Garlic cloves, pressed
- 1 medium sized Tomato, diced
- 1/2 cup Red Onion, diced
- 2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Cumin
- Juice of 1 Lime
Other Recommended Toppings
- Thin Sliced Radish
- Sour Cream
- Chopped Cilantro
- Pickled Red Onion
- Turn the oven to 450 degrees to roast the tomatillos and the serrano. Heat a large skillet that has a lid on medium high heat.
- While the skillet and the oven heat up, quarter the tomatillos, cut the serrano in half and remove the seeds. Dice the onion, red belle pepper, and poblano.
- Place the tomatillo and serrano on a small baking sheet and place in the oven on the lowest rack and roast for 15 minutes.
- While the tomatillo and serrano roast, add the ground beef to the skillet and cook until mostly brown with some pink left, then add the onion, red pepper, and poblano to the skillet and cook until onion is transluscent and meat is no longer pick, about 5 to 7 minutes.
- While the meat and veggies cook, assemble all the spice blend ingredients in a small bowl and set aside.
- Remove the sheet pan from the oven and allow tomatillo and serrano to cool.
- Once the meat and veggies are cooked, add the uncooked rice and stir for a minute or so until combined.
- Add the tomato paste and water to the skillet and stir. raise the heat slightly to bring the mixture to a boil.
- Once it's boiling, cover the skillet and turn the heat down to medium and cook for 15 to 20 minutes, until the rice is cooked. Check at the 15 minute mark.
- While the meat and rice cook, remove the pits from the avocados and place the flesh in a medium sized bowl.
- Dice the tomato, onion, and serrano. Add the tomatillo, salt, pepper, cumin, and lime juice to the avocado. Using a garlic press, add the garlic to the avocado mixture.
- Using a potato masher, mash up the avocado and incorporate the ingredients in the bowl.
- Add the diced red onion and tomato and stir to combine.
- After 15 minutes of cooking the beef and rice, lift the lid to check for doneness. If the rice is not cooked through replace the lid and check again in two minutes. If you let it overcook, you will have a hard sticky layer in the bottom of the skillet. To check the rice, you will need to take a tiny spoonful and taste a few grains to see if they are cooked,.
- At the very end when the rice has finished cooking, add the shredded cheddar or queso quesadilla cheese to the skillet and stir it into the beef and rice mixture. Serve with the guacamole and other toppings.
Store bought taco seasoning can be used in place of the homemade spice blend.
Recipe for Pickled Red Onion can be found in my Slow Cooker Beef Tacos with Homemade Toppings