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Southwest Beef & Rice Skillet

My family loves this recipe because it’s so tasty, fast and filling. I love the easy one-dish cleanup. Sometimes I add a can of drained corn for a complete meal. —Jane Porras, Plano, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings


  • 1-1/2 cups uncooked instant rice
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup shredded pepper jack cheese


  • Cook rice according to package directions.
  • Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts
1 cup: 433 calories, 16g fat (7g saturated fat), 68mg cholesterol, 1154mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 27g protein.

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Average Rating:
  • tabel
    Jun 15, 2020

    Very good recipe.I followed it as written but added 1/2 cup corn. Thanks

  • MarineMom_texas
    Mar 26, 2018

    I prepared this skillet dinner tonight. I followed the recipe but used brown rice and Cheddar cheese. We loved it. It is quick, easy, and uses many ingredients found in the pantry. Delicious. We will have it again.Volunteer Field Editor

  • PrplMonky5
    Nov 29, 2017

    I couldn't find Ranch-style pinto beans, but I did find Bush's "Cocina Latina" Frijoles a la Mexicana and that seemed to do the trick. This was quite yummy, reminded me a bit of chili. I feel like it made way more than 5 servings. At the end I added extra cheese. Next time I'd add in extra vegetables to make this a more rounded meal. This was perfect for a weeknight dinner, and hit the spot on a cold night. I'd make this again.

  • chris28304
    Nov 13, 2015

    No comment left

  • sstetzel
    Nov 11, 2014

    This was a big hit in my house. I used precooked brown rice (frozen and microwaved before adding), left out the salt and used small red beans in place of the Ranch Style beans. There were no leftovers, so I guess that means it's a winner!

  • vduboissheridan
    Sep 24, 2014

    Yum! My husband and kids loved this! I switched to regular cheese for the kids.

  • dieter's mom
    Nov 10, 2013

    Loved it but made a few changes to turn down the heat: used reg. rice, cooked it then added it. couldn't find the beans so used reg. pinto beans & added another 1/2 c. tomato sauce to compensate. Used only 1/2 tsp chili powder & 1/2 an onion. Also used 4 cheese blend Mexican lowfat cheese. It was still terrific.

  • DebraM.
    Jun 5, 2013

    No comment left

  • beshmn
    Nov 1, 2012

    No comment left

  • administrator
    Nov 1, 2012

    Easy and fast meal. The Pepper Jack cheese adds a nice spice. I used brown rice adding it uncooked with an additional 1/2 c. of beef broth and cooked mixture until the rice was done. I served it with corn and tortilla chips. My husband loved it, adding sour cream and lettuce.