Saffron Basmati Mexican Rice with Ground Beef🍖 Main

Name: Saffron Basmati Mexican Rice with Ground Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound 85% lean ground beef; 1 cup basmati rice, rinsed and very well drained; 1 tablespoon olive oil; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1 small pinch saffron threads, about 8 to 12 threads; 1 pinch kosher salt, for blooming the saffron; 1 cup chicken broth, divided; 1 8-ounce can tomato sauce; 3/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1 pinch cayenne or chipotle powder, optional; 2 tablespoons chopped fresh cilantro; 1 teaspoon fresh lime juice, plus more to taste

A hearty one-pan Mexican-inspired rice dish made with fragrant basmati, seasoned ground beef, tomato sauce, warm spices, a subtle saffron bloom, and a bright cilantro-lime finish.

By Marcus Rivera, Kitchen Tips Editor

Prep: 10 minCook: 30 minServes: 4

mexican rice ground-beef one-pan basmati saffron comfort-food

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This saffron basmati Mexican rice with ground beef turns a classic side into a hearty one-pan main. The 85% lean beef adds richness and savory depth, while the toasted basmati keeps the texture fluffy, fragrant, and distinct. Tomato sauce, garlic, cumin, chili powder, and smoked paprika give the dish its warm Mexican-inspired backbone.

The saffron should stay subtle here, adding color and aroma without overpowering the beef or tomato. A final hit of cilantro and lime keeps the dish bright and balanced. Serve it on its own, spoon it into tortillas, top it with avocado or sour cream, or pair it with beans and a simple salad.

Ingredients

1 pound 85% lean ground beef
1 cup basmati rice, rinsed and very well drained
1 tablespoon olive oil
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 small pinch saffron threads, about 8 to 12 threads
1 pinch kosher salt, for blooming the saffron
1 cup chicken broth, divided
1 8-ounce can tomato sauce
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pinch cayenne or chipotle powder, optional
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice, plus more to taste

Nutrition (Per 4 servings)*

470

Calories

25g

Protein

42g

Carbs

22g

Fat

Fiber

650mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Step 1: Crush the saffron threads with a small pinch of kosher salt in a small bowl. Add 2 tablespoons of warm chicken broth and let bloom for 5 to 10 minutes.
Step 2: Heat a large skillet or sauté pan over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and mostly cooked through, about 5 to 7 minutes.
Step 3: If there is excessive grease in the pan, drain off some of it, leaving about 1 tablespoon behind for flavor. Transfer the beef to a plate and set aside.
Step 4: Add the olive oil to the same pan if needed. Add the rinsed and well-drained basmati rice and toast, stirring often, until the grains smell nutty and a few begin to turn lightly golden.
Step 5: Add the diced onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Step 6: Stir in the chili powder, cumin, smoked paprika, black pepper, and optional cayenne or chipotle powder. Cook for 30 seconds to bloom the spices.
Step 7: Return the browned ground beef to the pan. Add the tomato sauce, the saffron broth, the remaining chicken broth, and 3/4 teaspoon kosher salt. Stir well and bring to a gentle simmer.
Step 8: Reduce the heat to low, cover, and cook for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
Step 9: Remove from heat and let the rice rest, covered, for 5 to 10 minutes. Fluff gently with a fork.
Step 10: Stir in the fresh cilantro and lime juice. Taste and adjust with more salt or lime juice as needed before serving.