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Mexican Skillet Rice

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Course Main Dish
Cuisine Mexican
Servings 6 servings


  • 1 pound extra lean ground beef
  • 1 medium onion chopped
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 cups cooked brown rice
  • 1 16-oz. can pinto beans drained
  • 2 4-oz. cans diced green chilies
  • 1 medium fresh tomato seeded and chopped (optional)
  • Fresh chopped cilantro for garnish


  • Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain and blot with paper towels well to absorb grease.
  • Return meat to skillet. Add onion, chili powder, garlic, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans and chilies; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.


SERVING SUGGESTION: Serve with steamed broccoli and a salad.
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