Southwest Beef & Rice Skillet
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
My family loves this recipe because it’s so tasty, fast and filling. I love the easy one-dish cleanup. Sometimes I add a can of drained corn for a complete meal. —Jane Porras, Plano, Texas
Ingredients
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1-1/2 cups uncooked instant rice
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1 pound ground beef
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1 medium onion, chopped
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1 garlic clove, minced
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1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
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1 cup beef broth
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1 cup tomato sauce
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2 teaspoons chili powder
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/4 teaspoon pepper
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1/2 cup shredded pepper jack cheese
Directions
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1.
Cook rice according to package directions.
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2.
Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts
1 cup: 433 calories, 16g fat (7g saturated fat), 68mg cholesterol, 1154mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 27g protein.
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