One Pan Mexican Skillet Dinner

Contributor: Christine Pittman

If you’re missing those fast food rice bowls, never fear! Here’s a Tex-Mex version that’s made in one skillet and uses pantry ingredients so you can get your fix anytime!

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 2 tsp. cooking oil
  • 1 cup uncooked long grain white rice
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 (15 oz.) can diced tomatoes
  • 1 (14.5 oz.) can black beans, drained
  • 1 cup chicken or beef broth
  • 1/2 cup jarred queso or melted velveeta
  • Optional meat*
  • ½ cup salsa
  • ½ cup sliced black olives
  • 2 Tbsp. jarred jalapeno rings, drained
  • Optional toppings***


  1. In a deep large skillet heat the oil over medium heat. Add the rice, chili powder, garlic powder, and salt. Stir for a minute.
  2. Add the canned diced tomatoes, black beans, and broth. Stir.
  3. Increase heat to high and bring to a boil. Reduce to a simmer and cover (if your skillet doesn’t have a lid, use a double layer of aluminum foil or a large cookie sheet).
  4. Cook until liquid is absorbed and rice is tender, about 20 minutes.
  5. Stir in the queso and any cooked meat, if using. Allow to heat through for 2 minutes.
  6. Top each serving with salsa, black olives, jalapenos, and any other optional toppings that you’d like.


*You can use 2 cups of diced or shredded cooked chicken, cooked ground beef or chicken, pulled pork, or cooked shrimp.


***If you have any of the following ingredients, top each serving with some or all of them: diced fresh tomatoes, green onions, shredded cheese or crumbled queso fresco, cilantro, diced avocado, guacamole, sour cream or plain Greek yogurt.