Mexican Skillet Rice
(with beef or turkey and beans)

An image showing the Mexican Skillet Rice


  • 1 pound lean ground beef or turkey
  • 1 medium onion, chopped
  • 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 tomato, seeded and chopped (optional)
  • Shredded cheddar cheese (optional)
  • Fresh cilantro for garnish (optional)

Number of Servings : 6

Serving Size: 1 cup


  1. In large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain fat.
  2. Add onion, chili powder, cumin, and salt; cook until onion is tender.
  3. Stir in rice, beans, and chiles; cook until heated through.
  4. Top with tomato, cheese and cilantro, if desired.

This recipe smells so wonderful when it is cooking and tastes just as good! If you make it in an iron skillet, it is very attractive served right from the pan on a buffet. And stays warm longer too! Note … you can substitute parsley for cilantro as a garnish, if desired. ~Alice Henneman

Recipe and photo courtesy of the USA Rice Federation at