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Dinner recipe · from the recipe book

Skillet Pinto Bean and Beef Rice

Smoky, cumin-spiced pinto beans and browned beef simmered with tomatoes and sweet pepper, then folded with fluffy rice for a hearty, saucy one-skillet dinner.

Skillet Pinto Bean and Beef Rice

Ingredients

  • 2 cans, drained554 gPinto beans, canned, drainedrinsed
  • 6 oz170 gGround beef, 90% lean
  • 3 cups480 gRice, white, long-grain, enriched, cookedleftover, clumps broken up
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2¼ tsp10 gOlive oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp6 gChili powder
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ½ cup120 gLow-sodium chicken broth
  • ½ lime, juiced22 gLime juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked to 160°F (71°C), about 5 minutes.
  2. Add the onion and red bell pepper and cook until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, smoked paprika and oregano and cook 30 seconds until fragrant.
  3. Add the diced tomatoes with their juice, the pinto beans and the chicken broth. Simmer, stirring now and then, until thickened and saucy, about 10 minutes.
  4. Fold in the cooked rice and heat, stirring gently, until steaming hot throughout and the rice reaches 165°F (74°C), about 4 minutes.
  5. Stir in the lime juice, salt and black pepper, and serve hot.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on November 2, 2026.

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