Print Recipe

Mexican Skillet Rice



  • 3/4 pound lean ground pork or lean ground beef
  • 1 medium onion, chopped
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 cups cooked brown rice
  • 1 (16 ounce) can pinto beans, drained
  • 2 (4 ounce) cans diced green chiles
  • 1 medium fresh tomato, seeded and chopped (optional)
  • Fresh cilantro for garnish


  1. Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain.
  2. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown.
  3. Stir in rice, beans and chiles; thoroughly heat.
  4. Top with tomato; garnish with cilantro.
  5. Serve immediately.

Makes 6 servings.

Each serving provides 313 calories, 17 grams protein, 9 grams fat, 43 grams carbohydrate, 6 grams dietary fiber, 29 milligrams cholesterol and 340 milligrams sodium


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