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Mexican Skillet Rice

Mexican Skillet Rice
Mexican Skillet Rice
Courtesy of the Rice Council


  • 1 lb. lean ground beef*
  • 1 medium onion, chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1.2 tsp. salt (optional)
  • 3 cups cooked brown or white rice
  • 1 (16-oz.) can pinto beans, drained and rinsed**
  • 2 (4-oz.) cans diced green chili peppers (do not drain)
  • 1 medium fresh tomato, chopped


  1. Prepare rice according to the directions on the package. One cup of uncooked rice will yield about 3 cups of cooked rice. If you prepare the rice the day before, be sure to keep cooked rice refrigerated.
  2. In a large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain grease. *Note: You can use 2 cups of leftover cooked turkey or chicken in place of the ground beef
  3. Add onion, chili powder, cumin and salt; cook until onion is tender.
  4. Stir in rice, beans, and chili peppers; heat thoroughly. **Note: You can substitute 1 1/2 cups of soaked, cooked dry beans for the canned beans.
  5. Top with diced tomato and serve immediately.

Makes 6 servings.

Per Serving: about 313 calories, 9 grams (g) of fat, 43 g carbohydrate, 17 g protein, 6 g fiber, and 340 mg sodium

This healthful recipe is courtesy of University of Nebraska Extension- Lancaster County and the Rice Council

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