This is a colorful meal full of nutrients and great flavors. All you need is one skillet to cook the whole meal. If you serve it with whole grain chips or tortillas not much to clean after. This is a great time saver!
- 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.
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