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Southwestern Beef and Rice Skillet

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1-1/2 cups uncooked instant rice
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles
  • 1-1/2 cups beef broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Mexican cheese blend


  • In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain.
  • Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Test Kitchen tips
  • If your family likes stuffed peppers, this deconstructed version is a snap to make on weeknights.
  • Leave some jalapeno pepper seeds in the dish if you like spicy foods; they'll add an extra kick.
  • Health tip
  • Make it healthier: Use instant brown rice instead of white, switch to reduced-sodium broth, skip the added salt and sprinkle with just ¼ cup sharp cheddar instead of 1 cup of the mild blend. The result: 400 calories, 13g fat and 540mg sodium per serving.
  • Nutrition Facts
    1-1/2 cups: 482 calories, 19g fat (8g saturated fat), 96mg cholesterol, 962mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 33g protein.


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    Average Rating:
    • Cheri
      Sep 24, 2020

      This is a weird recipe. It lacked flavor. Maybe it needs taco seasoning? It didn’t seem like a Mexican dish to me. Something was missing. Doubt I’ll ever make this again.

    • Jessica
      Aug 27, 2020

      This was delicious! I made it with fresh veggies that we picked from the neighbor and I will definitely make it again!

    • Jerry
      Jun 22, 2020

      I made this last evening for dinner to see if I could adapt it for Steam Pressure Cooker Canning. After reading the reviews, I did make a few changes... I added a chopped red bell pepper and a 4oz can of diced chilies to the hamburger when I browned the meat. I also added 2 cans of Roteli tomatoes instead of the one can of diced tomatoes with chilies. I also added a can of Mexican Fiesta Corn (10oz) and a 14.5oz can of drained

    • Karen
      May 1, 2020

      My family really loved this dish. I omitted the jalapeno and added a can of drained black beans and a jar of Goya sofrito sauce. I will be making this often.

    • juliew73
      Mar 19, 2020

      No comment left

    • Beema
      Dec 29, 2019

      One member of my family cannot eat any spicy foods, so I omitted the jalepeno and cumin, and we all loved this dish. I will make it again, and I have recommended it several others.

    • John
      Mar 21, 2019

      No comment left

    • dschultz01
      Mar 20, 2019

      Excellent way to make a good stuffing for burritos. I copied off of other reviewers and added some corn to it. Rolled it up in tortillas and served them with sour cream. They were pretty good. It makes a lot, too!

    • theodosia
      Mar 8, 2019

      This was very good! I added half a bag of frozen corn (thawed).

    • Denise
      Jan 23, 2019

      This was quick and extremely good and easy to experiment with. I added corn. Drained the grease from the meat then added water