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Southwest Beef & Rice Skillet Recipe

Southwest Beef & Rice Skillet Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings


  • 1-1/2 cups uncooked instant rice
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup shredded pepper jack cheese


  • 1. Cook rice according to package directions.
  • 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. Yield: 5 servings.

Nutritional Facts

1 cup: 433 calories, 16g fat (7g saturated fat), 68mg cholesterol, 1154mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 27g protein.

Reviews for Southwest Beef & Rice Skillet

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sstetzel User ID: 158954 130772
Reviewed Nov. 11, 2014

"This was a big hit in my house. I used precooked brown rice (frozen and microwaved before adding), left out the salt and used small red beans in place of the Ranch Style beans. There were no leftovers, so I guess that means it's a winner!"

vduboissheridan User ID: 8004021 180275
Reviewed Sep. 24, 2014

"Yum! My husband and kids loved this! I switched to regular cheese for the kids."

dieter's mom User ID: 3847129 107877
Reviewed Nov. 10, 2013

"Loved it but made a few changes to turn down the heat: used reg. rice, cooked it then added it. couldn't find the beans so used reg. pinto beans & added another 1/2 c. tomato sauce to compensate. Used only 1/2 tsp chili powder & 1/2 an onion. Also used 4 cheese blend Mexican lowfat cheese. It was still terrific."

administrator User ID: 1996148 191643
Reviewed Nov. 1, 2012

"easy and fast meal. The Pepper Jack cheese adds a nice spice. I used brown rice adding it uncooked with an additional 1/2 c. of beef broth and cooked mixture until the rice was done. I served it with corn and tortilla chips. My husband loved it, adding sour cream and lettuce."

BfamMOM User ID: 5739442 175468
Reviewed Feb. 22, 2012

"I needed a quick meal for a lot of people using things I had on hand. I doubled this recipe and put in a crock pot. They really liked it!"

valanddansmith User ID: 988113 130771
Reviewed Nov. 8, 2011

"This was okay... Might be better to use salsa in this rather than tomato sauce..."

ellimaye1 User ID: 1179808 175250
Reviewed Oct. 3, 2011

"Was a fast and easy meal. I would make Texas Skillet before I would make this again."

[email protected] User ID: 4441258 130770
Reviewed Jul. 20, 2011

"The weaker palates in the family used cheddar rather than pepper jack as it was definitely spicy! love it!"

Dianaore User ID: 1737743 193014
Reviewed Mar. 22, 2011

"My guys really liked this one. It was quick and easy to prepare. Flour tortillas and taco chips were a great accent along with sour cream. I did have a hard time finding the Ranch style beans though."

mommamcd User ID: 2735075 121099
Reviewed Jan. 28, 2011

"We substituted brown instant rice and balck beans and used far less cheese than called for. Yummy and filling."

cait07 User ID: 5196535 148323
Reviewed Dec. 9, 2010

"Love this recipe! I use cheddar cheese instead of the pepper Jack, and use less onion and chili powder because it was a little too spicy for us :)"

Kathyreyn User ID: 5037232 113930
Reviewed Nov. 3, 2010

"This is yummy! I substituted mild enchilada sauce for the tomato sauce."

heidiwalbourn User ID: 3389925 211996
Reviewed Oct. 18, 2010

"I made this recipes as written and thought it was delicious! I haven't used instant rice in 10 years and it was actually really yummy in this. Super easy and YUMMY!"

momtomatt User ID: 1197551 211995
Reviewed Oct. 18, 2010 Edited May. 16, 2017

"My kids loved this recipe! It was very simple to make and took less than 20 minutes to cook. I increased the amount of cumin to 1 tsp and used long grain rice (that I cooked in a rice cooker) instead of the instant rice and low sodium beef broth. I will be making this recipe often busy nights.

We continue to make this recipe a couple of times a month--it's still a family favorite! I add about 1/2 dried oregano. And I use low sodium beef broth."

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