Cheesy Mexican Rice with Beef

A weeknight Tex-Mex dinner that goes from package to plate in 35 minutes flat. Ground beef, a jar of salsa, Mexicorn, and quick-cooking rice all cook in the same skillet, finishing with melted Monterey Jack pulled across the top.

Mexicorn (canned corn with diced red and green peppers) is the shortcut that gives this dish color and crunch without separate vegetable prep. Regular corn works fine, just stir in a small can of diced green chilies for the same effect.

The technique here is steam-cooking the rice in the savory liquid base. Once the salsa, water, corn, and beef come to a boil, the rice goes in, the heat goes off, and the lid traps steam to absorb everything. Five to seven minutes later, you’ve got fluffy rice infused with all that beefy, salsa-spiced flavor.

Monterey Jack melts smooth and clean rather than going stringy or oily. Its mild, buttery profile keeps the cheese from overpowering the salsa heat. Cover for the final two minutes so the cheese melts into the rice rather than sitting on top.

Pro Tips

• Drain the ground beef well after browning so the rice doesn’t end up greasy.
• Use medium or hot salsa depending on heat preference; mild is forgettable here.
• Don’t peek during the rice rest; lifting the lid lets steam escape and you’ll get crunchy grains.
• Fluff with a fork (not a spoon) to keep the rice from clumping.
• Top with sour cream, sliced avocado, or chopped cilantro at the table.

Variations

• Sub ground turkey or shredded rotisserie chicken for the beef.
• Add a can of black beans or pinto beans, drained, for extra protein.
• Stir in a packet of taco seasoning instead of just chili powder for bigger flavor.