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Mexican beef brisket and rice skillet

Mexican beef brisket and rice skillet

Lift the lid and that deep, smoky aroma hits first. This Mexican beef brisket and rice skillet bubbles away until the beef falls apart, soaking up chilli heat, then finishes under melted cheese. Comforting, bold, and made for sharing around the table.

Prep:20 mins
Cook:2 hrs 30 mins
Serves:Serves 4
Dietary:Egg-free, Nut-free, Pregnancy-friendly
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes


nutri-score c

This Mexican beef brisket and rice skillet offers a satisfying balance of protein-rich beef brisket, fibre-packed black beans and energy from rice. The cheese adds richness, while the chilli base keeps it bold yet balanced for a hearty Mexican beef and rice dish.

Approx per serving: 620 kcal | Fat: 28g | Carbs: 45g | Protein: 42g | Fibre: 8g

Equipment

  • Knife → Amazon choice
  • Large casserole dish
  • Wooden spoon
  • Bowl → Amazon best seller
  • Baking dish
  • Measuring jug

Ingredients

  • 1kg beef brisket
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 head garlic, cloves chopped
  • 3 dried ancho chillies
  • 3 dried chipotle chillies
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp dried oregano
  • 3 tbsp cider vinegar
  • 500ml beef stock
  • 1 cinnamon stick
  • 2 beef tomatoes, chopped
  • 1 tbsp smoked paprika
  • 2 bay leaves
  • 400g black beans, drained and rinsed
  • 2 fresh jalapeños, finely chopped
  • 250g cooked long-grain white rice
  • 150–200ml chicken stock
  • 100g feta, crumbled
  • 100g cheddar, grated
  • to taste salt and black pepper
  • 2 tbsp pickled jalapeños, to garnish
  • 2 tbsp fresh coriander, chopped, to garnish

Customise

  • Swap beef brisket for beef chuck for a similar slow-cooked result.
  • Use brown rice instead of white rice for extra bite.
  • Replace cheddar with Monterey Jack for a smoother melt in this Mexican beef brisket and rice skillet.
  • Add sweetcorn or red peppers for colour and sweetness.

Method

  1. Sear the beef (15 mins): Season the beef brisket generously. Heat the oil in a casserole and brown the meat on all sides. Take your time here – that colour builds the deep flavour for your Mexican beef brisket and rice skillet.
  2. Soften the base (5 mins): Add the onion and garlic straight in. Stir and cook until softened and fragrant, loosening those tasty browned bits from the pan.
  3. Simmer low and slow (2–3 hours): Add the ancho and chipotle chillies, cumin, coriander, oregano, vinegar, beef stock, cinnamon, tomatoes, smoked paprika and bay leaves. Bring to a gentle boil, then reduce the heat and let it quietly bubble until the beef brisket pulls apart easily.
  4. Shred and reduce (15 mins): Lift the beef out, reduce the sauce until it thickens and coats a spoon, then shred the brisket and return it to soak up all that smoky flavour.
  5. Combine the skillet mix (10 mins): Preheat the oven to 200°C (180°C fan). Stir in the black beans, jalapeños and cooked rice. Add chicken stock little by little until everything looks moist but not soupy.
  6. Bake until golden (20 mins): Transfer to a baking dish, scatter over feta and cheddar, then bake until bubbling and lightly golden on top.
  7. Finish and serve (5 mins): Sprinkle over pickled jalapeños and fresh coriander. Serve straight away while the Mexican beef brisket and rice skillet is hot and cheesy.

So worth it.

Suggested Wine Pairing

  • Campo Viejo Rioja Tempranillo (Tesco) – Smooth and gently oaked, this pairs beautifully with the rich beef brisket and smoky chipotle chilli flavours in this Mexican beef brisket and rice skillet.
  • Casillero del Diablo Carmenère (Sainsbury’s) – Dark fruit and soft spice echo the ancho chilli heat, making it a natural match for Mexican beef and rice dishes.
  • Jam Shed Shiraz (Asda) – Bold, juicy and slightly sweet, it balances the spice and complements the cheesy topping in this beef brisket rice skillet.

What can you serve with this

  1. Guacamole – Creamy and cooling, it balances the chilli heat perfectly.
  2. Warm tortillas – Ideal for scooping up the Mexican beef brisket and rice skillet.
  3. Fresh tomato salsa – Adds brightness and cuts through the richness.
  4. Sour cream – A simple way to mellow the spice and add extra creaminess.

FAQs

  • Can I make this Mexican beef brisket and rice skillet ahead? Yes, cook the beef in advance and assemble before baking.
  • Can I freeze it? Freeze the beef mixture without rice and cheese for best results.
  • Is this Mexican beef brisket recipe very spicy? It has a gentle heat, but you can reduce jalapeños if needed.
  • What cut works instead of brisket? Beef chuck works well for this slow-cooked Mexican beef and rice skillet.

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