Mexican Skillet


2 cups of long-grain rice

1 pound (1/2 kg) ground beef 

1 medium, diced onion 

1 green pepper, diced 

5 cloves of garlic, diced 

4 diced tomatoes

2 cups of tomato juice

1 (14 ounce) can pinto beans

1 (4 ounce) can diced chilies (optional)


1 tablespoon chili powder

1 teaspoon cayenne pepper (optional)

1/2 teaspoon of cumin

1/2 teaspoon of oregano

2 tablespoons of lime juice

Salt and pepper

Mexican Skillet


1. Cook the rice. Add the rice with 4 cups of water, a dash of salt and a tablespoon of butter, margarine, or oil. Cover and simmer under a low flame until the rice absorbs all the water.

2. In a separate pan, brown the ground beef. When beef is almost brown, add onion, green pepper and garlic. Sauté until onions are soft. 

3. Add diced tomatoes, tomato juice, pinto beans, and seasonings. Diced chilies are optional. Simmer for 20 minutes. 

4. Mix in the rice and blend well. Be careful to break up the clumps of rice before adding.

Tip: You can add corn from a can. Drain water from corn before adding.

Tip: You can substitute diced pepper with roasted peppers from a jar. Add roasted peppers when you add tomato juice to mixture.

Tip: You can use different beans, including baked beans.


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