Southwestern Beef and Rice Skillet Recipe


  • 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 chilies
  • 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.

    Originally published as Southwestern Hamburger skillet casserole in Simple & Delicious February/March 2019

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    Post Author: MNS Master

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