Southwestern Beef and Rice Skillet

Name: Southwestern Beef and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Mexican Dinners, Mexican Recipes
Ingredients: 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

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

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Ingredients

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

Directions

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.

Reviews

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Average Rating:

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.
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
hchambers

Dec 31, 2018

This was very good, I also added a can of diced green chilies.

Southwestern Beef and Rice Skillet

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