Southwest Rice Bowls
Bring the warm, zesty flavors of the Southwest straight to your dinner table with this one-skillet wonder that’s as easy to make as it is delicious. Campbell’s® Beefy Mushroom Soup instantly adds a bold umami layer to subtly spicy ground beef, tomatoes, kidney beans, corn, rice, and Cheddar cheese. In fact, the soup shortcut makes these Southwest Rice Bowls so simple that you could practically make this recipe cowboy-style over a campfire. You can even skip the bowls and dive in with nachos for dipping, or wrap the beef mixture in warm flour tortillas for a hearty Southwest skillet meal.
Ingredient
- 1 pound ground beef or ground turkey
- 1 tablespoon chili powder
- 1 can (10 1/2 ounces) Condensed Beefy Mushroom Soup or Beef Consomme
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (about 15 ounces) kidney beans, rinsed and drained
- 1 cup fresh corn kernels or frozen whole kernel corn, thawed
- 3/4 cup uncooked instant white rice or instant brown rice
- 1/2 cup shredded Cheddar, Monterey Jack or Mexican blend cheese
Direction
- Season the beef with salt and pepper. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the chili powder.
- Stir the soup, tomatoes, beans and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Remove the skillet from the heat.
- Stir in the rice. Cover and let stand for 10 minutes or until the rice is tender. Season to taste. Sprinkle with the cheese (the heat from the beef mixture will melt it). Serve in bowls, with tortilla chips for dipping, or wrapped in warm flour tortillas, if desired.
