- 10 minutes
- 30 minutes
- 1/2 lb. lean ground meat or 1 1/2 cups chopped, pre-cooked meat
- 1 Tbsp. oil
- 2 cups chopped vegetables, any mix of onion, celery, peppers, carrots
- 2 cups water
- 1 cup white or brown rice, uncooked
- 1 15-oz. can diced tomatoes
- 2 tsp. chili powder
- 2 cloves, garlic or 1/4 tsp. garlic powder
- 1 tsp. ground cumin, optional
- 1 tsp. dried oregano, optional
- 1/4 tsp. crushed red pepper flakes, optional
- 1 15-oz. can kidney, pinto, or black beans, rinsed and drained, or 2 cups cooked beans, drained
- Wash hands with soap and water.
- Gently rub peppers under cold running water. Scrub onions, celery and carrots under running water.
- Use a large skillet or saucepan (at least 4 quarts) with a tight-fitting lid. If using raw meat, brown the ground meat over medium heat, breaking apart with a spoon. Drain off any fat and discard.
Wash hands after touching raw meat.
- Chop vegetables.
- Add 1 tablespoon of oil. Add the vegetables and cook 5-10 minutes.
- Add the water, rice, tomatoes, and seasonings. Bring to a boil. Reduce heat to medium low. Cover pan and cook 10 minutes.
- Add drained beans to the pan. If using pre-cooked meat, add now. Continue to cook for 10-15 minutes, or until rice is tender and liquid is cooked off. Review guide for internal temperature directions.
Number of Servings 5, Serving Size 1/2 cup, Calories 340, Total Fat 2 g, Saturated Fat 0.5 g, Trans Fat 0 g, Cholesterol 25 mg, Sodium 220 mg, Total Carbohydrates 57 g, Fiber 5 g, Total Sugars 6 g, Includes 0 g Added Sugars, Protein 21 g, Vitamin D 0 mcg, Calcium 120 mg, Iron 4 mg, Potassium 347 mg
Easy, Fun and Free Recipe Videos - Featuring ingredients commonly found in New Hampshire food pantries!
In just 2 minutes, UNH Extension's nutrition educators help you turn simple ingredients into delicious meals. Watch our YouTube video for making Tex-Mex Skillet.
Source: Adapted from Washington State University Extension