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Mexican Beef 'n' Rice

Mexican Beef 'n' Rice

Easy side: Prepare 1 (19-oz.) package white cornbread mix according to package directions, stirring 1 cup freshly grated Monterey Jack cheese and 1 jalapeño pepper, seeded and finely chopped, into batter.

Southern Living FEBRUARY 2010

  • Yield: Makes 6 servings
  • Total: 24 Minutes


  • 1 1/2 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 (15.5-oz.) can black beans, drained and rinsed
  • 1 cup refrigerated salsa
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 (8.5-oz.) pouch ready-to-serve whole-grain Santa Fe rice
  • Toppings: chopped fresh cilantro, salsa, guacamole, shredded Cheddar cheese


1. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.

2. Combine ground beef mixture, beans, and next 3 ingredients in skillet, and cook 3 to 4 minutes or until thoroughly heated.

3. Prepare Santa Fe rice according to package directions. Stir into beef mixture. Serve with desired toppings.

Note: We tested with Uncle Ben's Ready Whole Grain Medley Santa Fe Rice.


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Mexican Beef 'n' Rice Recipe