Mexican Beef Rice & Green Chile with Ground Beef
Simple yet soul-satisfying, this duo of Mexican Beef Rice and Green Chile with Ground Beef brings together the essence of home-style cooking.
The rice simmers gently with savory beef, onion, and tomato, soaking up bold flavors until every grain is tender and comforting.
On the side, roasted green chile melds with seasoned beef in a rich, hearty skillet that balances smoky heat with rustic depth. Together, they create a meal that feels both humble and abundant—perfect for family dinners, gatherings, or whenever you crave the warmth of tradition in every bite.
Why People Will Love This Recipe:
Comfort in every bite – the beef rice is hearty and satisfying, while the green chile brings warmth and depth, making the meal feel like a complete embrace.
Balanced flavors – smoky, spicy green chile pairs beautifully with the savory, tomato-rich rice, creating harmony between boldness and comfort.
Simple yet soulful – made with everyday ingredients, this dish proves that humble staples can transform into something extraordinary.
Versatility on the table – it works as a standalone meal, a side with beans, or paired with tortillas for a rustic, family-style spread.
A taste of tradition – the combination of beef, chile, and rice reflects timeless home cooking, connecting you to flavors rooted in culture and heritage.
Key Ingredients:
Ground beef – the hearty backbone of both dishes, lending richness and savoriness that ties all the flavors together.
Onion and tomato – the classic aromatic duo, softening into sweetness and acidity that builds a flavorful base for both the rice and chile.
Rice – humble grains that soak up beef drippings, tomato, and spices, transforming into a comforting, filling centerpiece.
Roasted green chile – smoky, slightly spicy, and earthy, it brings soul and depth, elevating the beef into something bold and memorable.
Garlic and seasonings – simple touches of garlic powder, salt, and bouillon that layer warmth, umami, and balance without overpowering.
Flour – a small but crucial addition, gently toasting into the beef and chile mixture to thicken it into a rustic, hearty sauce.
Expert Tips:
Toast the rice with care – when adding uncooked rice to the beef mixture, let it toast until lightly golden; this deepens its flavor and helps the grains stay separate after cooking.
Balance the broth – add water or broth gradually as the rice cooks; too much liquid leaves it mushy, too little leaves it underdone. Aim for tender grains that still hold shape.
Roast your own chiles if possible – fresh fire-roasted chiles bring a smokiness and depth that canned versions can’t fully match. Char them, peel away the skin, and chop for the best flavor.
Cook the flour long enough – when making the chile mixture, allow the flour to toast in the beef drippings for at least a minute; this removes the raw taste and creates a velvety sauce.
Season in layers – salt lightly when browning the beef, taste again after adding chiles, and adjust once the rice or sauce has finished cooking. Layering seasoning prevents flatness and enhances depth.
Let flavors rest – after simmering, allow the rice and chile to sit off the heat for 5–10 minutes; the steam redistributes, the sauce thickens slightly, and the flavors settle into harmony.
Pair with the right sides – warm tortillas, beans, or a crisp salad balance richness and spice, transforming the meal into a complete experience.
Mexican Beef Rice & Green Chile with Ground Beef
Two simple, hearty dishes that use everyday ingredients but deliver bold flavor: a comforting rice dish simmered with beef, onion, and tomato, and a smoky green chile beef skillet with a touch of spice and thickness.
Ingredients
For the Beef Rice:
1 lb ground beef
1 medium onion, diced
2 medium tomatoes, chopped
2 cups long-grain rice
4 cups water (or as needed)
1 teaspoon garlic powder
1 tablespoon Knorr Caldo de Tomate (tomato bouillon)
Salt, to taste
1–2 tablespoons oil (if needed for sautéing)
For the Green Chile with Ground Beef:
1 lb ground beef
1 medium onion, diced
2 medium tomatoes, chopped
2 tablespoons flour
1–2 cups roasted green chile, chopped
1 teaspoon garlic powder
Salt, to taste
1–2 tablespoons oil (if needed for sautéing)
Instructions
For the Beef Rice:
In a large skillet or pot, heat oil over medium heat. Add the ground beef, onion, and tomato. Cook until the beef is browned and the vegetables are softened.
Stir in the rice and toast for 2–3 minutes, letting the grains absorb flavor.
Add the water, garlic powder, Knorr Caldo de Tomate, and salt. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and let simmer until the rice is tender and the liquid is absorbed (about 18–22 minutes). Fluff with a fork before serving.
For the Green Chile with Ground Beef:
In a skillet, heat oil over medium heat. Add ground beef, onion, and tomato. Cook until beef is browned and onions are tender.
Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Add the chopped green chile, garlic powder, and salt. Stir well.
Lower heat and simmer for 10–15 minutes, stirring occasionally, until the mixture thickens slightly and flavors come together.
Serving Suggestions
Serve the beef rice and green chile side by side for a complete, comforting meal.
Pair with warm flour or corn tortillas to scoop up the chile.
Add a fresh salad, avocado slices, or beans on the side to round it out.
Important Notes When Making Mexican Beef Rice & Green Chile with Ground Beef:
Choice of chile matters – Hatch or New Mexico green chiles give the most authentic smoky depth, but poblanos or Anaheim peppers can be used for a milder, earthy profile. Adjust heat by blending hot and mild varieties.
Rice selection – long-grain rice works best for keeping the grains fluffy and separate, while medium-grain or short-grain may yield a creamier, more risotto-like texture.
Tomato balance – fresh tomatoes add natural sweetness and acidity, but canned tomatoes can be used in a pinch; just reduce liquid slightly to prevent the rice from becoming too soupy.
Broth vs. water – broth builds deeper flavor into both the rice and chile mixture, but water with bouillon achieves similar results. Always taste and adjust seasoning before finishing.
Flour as a thickener – to avoid lumps in the chile mixture, sprinkle the flour evenly and stir continuously before adding liquid.
Cooking vessels – a heavy-bottomed pot helps rice cook evenly without scorching, while a cast-iron skillet holds steady heat for the chile mixture.
Storage – both dishes store well in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore texture, as rice and chile will continue to absorb liquid over time.
Freezer option – freeze portions of rice and chile separately for up to 2 months. Thaw overnight in the fridge and reheat covered for best results.
How To Enjoy Mexican Beef Rice & Green Chile with Ground Beef After Cooking:
Serve together for balance – scoop the beef rice onto a plate and spoon the green chile alongside or over the top. The rice soaks up the chile sauce, creating a natural harmony of textures and flavors.
Pair with tortillas – warm flour or corn tortillas are perfect for scooping, wrapping, or mopping up every last bit of rice and chile. This turns the meal into an interactive, comforting experience.
Add freshness on top – garnish with chopped cilantro, diced onions, lime wedges, or avocado slices. These fresh elements brighten the richness and make each bite more vibrant.
Create a full spread – serve with refried beans, Spanish rice, or a crisp side salad for a table that feels abundant and celebratory.
Reimagine leftovers – wrap the rice and chile in burritos, layer them into enchiladas, or spoon over baked potatoes for next-day meals that feel brand new.
Serve family-style – place the rice in a big serving dish, the chile in a skillet or bowl, and let everyone help themselves. This rustic approach makes the meal feel communal and warm.
Savor slowly – take your time to enjoy the balance of smoky, spicy chile against the comforting rice. Each bite offers a blend of heritage, heart, and homestyle comfort.
Nutrition Information
For Mexican Beef Rice & Green Chile with Ground Beef, per 1 serving (about 1 ½ cups rice + 1 cup chile, assuming 6 servings total):
Calories: 445 kcal | Total Fat: 18 g | Saturated Fat: 6 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 65 mg | Sodium: 780 mg (depending on broth, bouillon, and added salt) | Total Carbohydrates: 46 g | Dietary Fiber: 5 g | Sugars: 5 g | Protein: 28 g
Frequently Asked Questions:
Can I make this recipe less spicy?
Yes. Use mild green chiles like Anaheim or poblanos instead of hotter varieties, and remove seeds and ribs before chopping. You can also reduce the amount of chile added.
Can I substitute ground beef with another protein?
Absolutely. Ground turkey, chicken, or even pork can be used. Just note that beef provides the richest, most traditional flavor, while turkey and chicken will make it lighter.
Can I prepare the rice and chile ahead of time?
Yes. Both dishes reheat well. Store them separately in airtight containers in the fridge for up to 3 days. When reheating, add a splash of broth or water to restore moisture.
What type of rice works best for this recipe?
Long-grain white rice is ideal because it stays fluffy and absorbs flavors beautifully. Medium-grain or short-grain rice will result in a creamier texture, which some people also enjoy.
Can I freeze leftovers?
Yes. Cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with added broth for best results.
How do I prevent the rice from turning mushy?
Toast the rice with the beef and tomato until lightly golden before adding liquid. Then simmer gently without stirring too much, keeping the lid on so the grains cook evenly.
Why do I need to cook the flour in the chile mixture before adding broth?
Toasting the flour for 1–2 minutes removes the raw taste and creates a nutty base. This step ensures the sauce thickens smoothly without becoming pasty.
How can I keep the ground beef from drying out?
Avoid overcooking it during the browning stage—stop when it’s just no longer pink. The beef will continue to cook while simmering with rice or chile, keeping it tender.
What’s the best way to layer seasonings?
Season lightly at each stage—when browning beef, when simmering rice, and after the chile sauce has thickened. Tasting as you go prevents over-salting and builds depth.
Can I make both dishes at the same time without rushing?
Yes. Start the beans-and-rice base first since it needs longer to simmer. While the rice cooks covered, prepare the green chile mixture in a separate skillet. Both will finish around the same time for serving.