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Mexican Beef Rice & Green Chile with Ground Beef

Mexican Beef Rice & Green Chile with Ground Beef: two hearty dishes with ground beef, rice, tomatoes and roasted green chile. Simple, bold, and perfect for home cooking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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 tomato bouillon e.g., Knorr Caldo de Tomate
  • 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

Method
 

Beef Rice:
  1. In a large skillet or pot, heat oil (if using) over medium heat. Add the ground beef, onion, and tomato. Cook until beef is browned and vegetables are softened.
  2. Stir in the rice and toast for 2–3 minutes, letting the grains absorb flavor.
  3. Add the water, garlic powder, tomato bouillon, and salt. Stir to combine.
  4. Bring to a boil, then reduce heat to low. Cover and let simmer until the rice is tender and liquid is absorbed (~18‑22 minutes).
  5. Fluff with a fork before serving.
Green Chile with Ground Beef:
  1. In a separate skillet, heat oil (if using) over medium heat. Add ground beef, onion, and tomato. Cook until beef is browned and onions are tender.
  2. Sprinkle flour over the mixture and cook 1–2 minutes, stirring constantly to remove the raw flour taste.
  3. Add the chopped roasted green chile, garlic powder, and salt. Stir well.
  4. Lower heat and simmer for 10–15 minutes, stirring occasionally, until mixture thickens slightly and flavors meld.
Serving Suggestion:
  1. Serve the beef rice and green chile side by side for a complete meal. Optionally pair with warm tortillas, beans, or a fresh salad for a full spread.

Notes

Roasted green chile adds the most authentic smoky depth—if using fresh‑roasted Hatch or New Mexico chiles, peel and chop them.
Toasting the rice briefly before adding liquid helps keep grains separate and adds flavor.
When adding flour to the green chile beef, cook it a minute to remove raw taste and ensure smooth sauce.
Season in layers: salt lightly when browning beef, taste after adding chiles, and adjust at the end.
Let both dishes rest 5–10 minutes off heat before serving so flavors settle and texture firms.