Spicy Taco Rice Skillet

Spicy Taco Rice Skillet
  • 1 pound lean ground beef (93% lean)
  • 1 1/2 cups diced white or Vidalia onion
  • 1 green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 (1.5 ounce) pouch Hunt's® Recipe Ready™ Tomato Paste
  • 1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • Sour cream (optional)
  • Chopped green onion (optional)


  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Stir in cumin, chili powder, garlic powder, cayenne pepper and salt Add remaining ingredients except shredded cheese to skillet, stir well.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.

05/12/2018
Spicy Taco Rice Skillet, recipe PT15M PT1H 5 455 calories

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