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Beef and rice skillet next to a green plate

Easy Beef and Rice Skillet with Fresh Guacamole

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  • Total Time: 45 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

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

Instructions

  1. 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.
  2. 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.
  3. Place the tomatillo and serrano on a small baking sheet and place in the oven on the lowest rack and roast for 15 minutes.
  4. 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.
  5. While the meat and veggies cook, assemble all the spice blend ingredients in a small bowl and set aside.
  6. Remove the sheet pan from the oven and allow tomatillo and serrano to cool.
  7. Once the meat and veggies are cooked, add the uncooked rice and stir for a minute or so until combined.
  8. Add the tomato paste and water to the skillet and stir. raise the heat slightly to bring the mixture to a boil.
  9. 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.
  10. While the meat and rice cook, remove the pits from the avocados and place the flesh in a medium sized bowl.
  11. 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.
  12. Using a potato masher, mash up the avocado and incorporate the ingredients in the bowl.
  13. Add the diced red onion and tomato and stir to combine.
  14. 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,.
  15. 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.

Notes

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

  • Author: Amy at The Copper Table
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Easy Weeknight Dinners