Food and Nutrition


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Ranchero Beef and Rice Skillet

This healthy recipe comes from NDSU Extension Service.


  • 1 pound lean ground beef
  • 1 medium red or green bell pepper, cut into ½-inch pieces
  • 1 large clove garlic, crushed
  • 1 Tbsp. chili powder
  • ½ tsp. salt (or less)
  • 3 c. cooked rice
  • 1 c. frozen peas, defrosted
  • ¾ c. prepared salsa


In a large nonstick skillet, brown ground beef, bell pepper and garlic over medium heat eight to 10 minutes or until beef is no longer pink, breaking beef into 3/4-inch crumbles. Pour off drippings. Season with chili powder and salt. Add rice to skillet; mix well. Continue cooking two minutes or until rice is hot; stir occasionally. Stir in peas and salsa; heat through.

Makes four servings.

Per serving: 340 calories, 5 grams (g) fat, 45 g carbohydrate and 550 mg sodium.

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