This one-skillet dish brings bold Tex-Mex flavors together in a hearty meal that’s both filling and simple to prepare.
Ground beef, black beans, and rice cook in one pan, creating a savory mix with minimal cleanup. The spices blend perfectly for a satisfying, well-rounded dish.
Ingredients for Hamburger Black Beans and Rice
Bold Tex-Mex flavors come together in this one-skillet dish with ground beef and pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80/20 lean-to-fat ratio preferred |
| Black Beans 🫘 | 2 cans | Drained and rinsed thoroughly |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, rinsed before cooking |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Beef Broth 💧 | 2 cups | Low-sodium preferred for control |
| Tomato Sauce 🍅 | 1 can | 15 oz size, plain variety |
| Chili Powder 🌶️ | 2 tbsp | Adjust heat level to preference |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Smoked Paprika 🌶️ | 1 tsp | Adds authentic Tex-Mex flavor |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
The ground beef is the foundation here—opt for 80/20 lean-to-fat ratio for optimal flavor and moisture. Costco or Whole Foods offer high-quality options, but any reputable supermarket will suffice. For the black beans, Bush’s or Goya brands are reliable (drain and rinse to remove excess sodium). Long-grain white rice provides the ideal texture, though jasmine or basmati can work in a pinch.
No ground beef? Ground turkey or plant-based crumbles substitute well. Swap black beans for pinto beans if preferred. For deeper flavor, fire-roasted diced tomatoes can replace tomato sauce. If chili powder heat is too intense, reduce to 1 tbsp and add a pinch of cayenne for control. Fresh garlic is non-negotiable—jarred lacks the necessary punch.
Leftovers keep in the fridge for 4-5 days or freeze for 3 months. Reheats beautifully—often tastes better the next day. Store dry rice and spices in airtight containers away from light to maintain freshness.
Why You’ll Love This Recipe
- One Pan Wonder: I brown the beef, toss in the rice and beans, and let it simmer—no extra pots, no fuss.
- Garlic & Onion Magic: The yellow onion and garlic cloves cook down into this rich, savory base that makes every bite taste like home.
- Meal Prep Hero: I make a big batch on Sunday and it reheats beautifully for lunches all week.
- Stretches the Budget: Ground beef and black beans go further than you’d think—this feeds my family of four for under $10.
Step-by-Step Instructions for Hamburger Black Beans and Rice
Here is the proven method for achieving perfectly seasoned Tex-Mex flavors in one skillet.
Step 1: Brown the Ground Beef and Aromatics
Heat the 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add the 1 lb ground beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink and develops a rich brown color, about 5-7 minutes.
Add the finely diced 1 whole yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. This builds the flavor foundation for your dish.
Step 2: Toast the Spices and Add Liquids
Sprinkle the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper over the beef mixture. Stir well and cook for 1 minute to toast the spices—this deepens their flavor.
Pour in the 1 can tomato sauce and 2 cups beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
Step 3: Cook the Rice and Beans
Stir in the 1 cup long-grain white rice and 2 cans black beans (drained and rinsed). Ensure the rice is fully submerged in the liquid. Cover the skillet and let it cook undisturbed for 15 minutes.
After 15 minutes, check the rice—it should be tender and most of the liquid absorbed. If it’s still firm, cover and cook for another 2-3 minutes. Stir gently to prevent sticking, adding a splash of beef broth if needed.
Step 4: Rest and Serve
Once the rice is cooked through and the mixture has thickened slightly, remove the skillet from heat. Let it rest, covered, for 5 minutes to allow the flavors to meld together.
Fluff the mixture gently with a fork and adjust seasoning if necessary. The final dish should have a thick, stew-like consistency with the rice fully cooked and the black beans heated through.
Pro Tips For Making Hamburger Black Beans And Rice
- Brown the Beef Well: I learned this the hard way—don’t rush browning the ground beef. Cook it until deeply browned, not just gray, to build real flavor that carries through the whole dish.
- Rinse the Beans: Sounds weird, but it works: rinse the canned black beans thoroughly to remove that starchy liquid, which can make the final dish taste flat.
- Skip Dry Rice: After ending up with mushy rice too many times, I finally switched to using pre-cooked or day-old rice—it holds its shape better when mixed in at the end.
- Bloom the Spices: Add the garlic and onion to the beef fat before anything else and let them sizzle for 2-3 minutes—this simple step actually changes the outcome of the whole meal.
Creative Variations of These Flavors
Spicy Chipotle Twist
Add 1-2 chipotle peppers in adobo (minced) along with the tomato sauce for a smoky, spicy kick. I also stir in 1 tsp adobo sauce from the can for extra depth. Top with avocado slices and fresh cilantro to balance the heat. 🌶️
Cheesy Burrito Bowl
After cooking, stir in 1 cup shredded cheddar cheese until melted. Serve with sour cream, diced tomatoes, and shredded lettuce for a burrito bowl experience. I like using Sargento sharp cheddar for its bold flavor.
Vegetarian Swap
Replace the ground beef with 1 lb plant-based crumbles like Beyond Meat or Impossible. Sauté with the same spices and proceed as directed. The beans and rice provide plenty of protein, making this a hearty meat-free option.
Cajun Blackened Style
Swap the chili powder for 2 tbsp Cajun seasoning (I use Tony Chachere’s). Add ½ cup diced bell peppers with the onions for a Louisiana-inspired twist. The smoky, spicy flavors pair perfectly with the black beans. 🔥
Breakfast Hash
Cook the entire dish as directed, then stir in 4 beaten eggs at the end. Cover and let set for 3-4 minutes until the eggs are fully cooked. Top with hot sauce and serve with tortillas for a satisfying breakfast.
Slow Cooker Method
Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. This hands-off approach works great for busy days, and the flavors develop beautifully over time.
Nutrition Facts
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes! Swap in 1 lb ground turkey for a lighter version. Cook it the same way, but add 1 tbsp olive oil since turkey is leaner. The flavors will still shine
What if my rice is still crunchy after 15 minutes?
Add ½ cup beef broth, cover, and cook for 5 more minutes on low heat. Avoid stirring too much to prevent mushy rice. Patience is key!
How can I make this dish spicier?
Add ½ tsp cayenne with the spices or stir in 1 diced jalapeño with the onions. For smoky heat, include 1 chipotle pepper in adobo.
Can I meal prep this for the week?
Store in airtight containers for 4-5 days in the fridge. Reheat with a splash of water to restore moisture. Freezes well for 3 months
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