Mexican Beef & Rice

One pot Mexican beef and rice is a simple dinner with pantry staples done it less than 30 minutes! It’s gluten free, dairy free and full of protein - our favorite!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Servings: 6


  • 2 tablespoons coconut oil 
  • 1 medium yellow onion, diced 
  • 1 bell pepper (any color), diced 
  • 2 cloves garlic, minced 
  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning
  • 1/4 cup water 
  • 1 cup mild salsa 
  • 1 (15 ounce) can black beans, drained and rinsed 
  • 1 (15 ounce) can corn, drained 
  • 1 1/4 cups uncooked long grain rice
  • 2 1/2 cups beef broth/stock 
  • 1/2 cup shredded Mexican cheese, optional 
  • Toppings: sliced avocado chopped cilantro, lime juice, cilantro lime ranch, cherry tomatoes


  1. Add coconut oil to a medium skillet and cook over medium heat. Once hot, add the diced onion and pepper and stir until soft and onions are translucent, 4-5 minutes. Add the garlic and cook for another 1-2 minutes or until fragrant. Add the ground beef and cook, stirring frequently, until browned and no pink remains. Next add the taco seasoning and water and cook until thickened. 
  2. Add the salsa, black beans, corn, uncooked rice and beef broth. Stir to combine. Close the lid of the pot and turn the heat up to high. Once it’s boiling, reduce the heat to low and simmer, covered, for 20 minutes. Open the lid to stir a few times so the bottom doesn’t burn. 
  3. If using the cheese, open the lid and sprinkle the top with cheese then close the lid and remove from the heat and let sit for 5 minutes or until the cheese is melted. 
  4. Top with avocado, cilantro, tomatoes, lime juice or cilantro lime ranch if desired.