Mexican Rice Skillet

"This is an easy and tasty one-dish meal. I usually have all the ingredients on hand. You can also play around with the ingredients you have. Enjoy!"
 
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photo by omniminded photo by omniminded
photo by omniminded
photo by omniminded photo by omniminded
photo by omniminded photo by omniminded
photo by KPD123 photo by KPD123
Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Brown beef and onions over medium high heat until meat is cooked through and onions are soft, about 5 minutes.
  • Add spices.
  • Stir in rice, beans, chilies and tomato.
  • Stir until heated through about 3-5 minutes.

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Reviews

  1. I coated my 14" skillet with Safflower oil, and did not add chilies. I used 16 ounces of pre-cooked black beans (not from can). As the last step, I could only fit half of the rice into the skillet so perhaps the author used a 16" pan. It was ok as it was, but I would double the tomato if I make it again. To my surprise, I added hot sauce to my served portion and that really enhanced the flavor and somehow was not too spicy. It had a bit of a greasy after-taste, but that may have been the Safflower oil. I took photos and have uploaded them.
     
  2. Wonderful stuff, easy to put together. As you said, this meal contains stuff that I nearly always have on hand. I made it with a bit more meat and added some corn and black olives, so I needed an extra can of tomatoes (with chiles added in). Served with cheddar cheese and sour cream for toppings. Thanks for sharing!
     
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