Mexican Skillet Rice

Servings 6 Serves


  • 3/4 pound 95% lean ground beef
  • 3/4 cup chopped onion
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 3 cups cooked brown rice
  • 1 15-oz. can pinto beans rinsed and drained
  • 2 4-oz. cans diced green chilis
  • 1 medium tomato seeded and chopped


  • DO-AHEAD TIP: Cook brown rice.
  • Cook meat in large skillet over medium-high heat until brown, stirring to crumble; blot any excess grease with paper towels.
  • Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans and chilies; heat through.
  • Top with tomato. Serve immediately.


SERVING SUGGESTION: Corn on the cob and sliced tomatoes.
VEGETARIAN: Use TVP crumbles.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure beans and chilies are gluten free.
NUTRITION: Per Serving: 272 Calories; 4g Fat; 18g Protein; 40g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 579mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 2 Fat. Points: 7
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