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Southwest Rice Bowls

An image of prepared Southwest Rice Bowls made with ground beef, Campbell's® Condensed Beefy Mushroom Soup, canned diced tomatoes, kidney beans, corn, instant white rice and Cheddar cheese.
  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 494 1 serving

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.

Ingredients

  • 1 pound ground beef or ground turkey
  • 1 tablespoon chili powder
  • 1 can (10 1/2 ounces) Campbell’s® 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

Instructions

  • Tips

    • Ingredient Swap: Don’t have kidney beans in your pantry? Pinto beans or black beans also work well here. 
    • Serving Suggestion: Turn dinnertime into a build-your-own-rice-bowl night by setting up a garnish station with Southwest-inspired ingredients like avocado, jalapeño slices, fresh cilantro, sour cream, lime wedges, diced red onions, pickled radishes, and hot sauce.

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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Calories 344
Total Fat 14 g
Sat. Fat 6 g
Trans Fat 1 g
Cholesterol 61 mg
Sodium 667 mg
Total Carb 29 g
Dietary Fiber 6 g
Sugar 3 g
Protein 24 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 18 %DV
Potassium 12 %DV
Calories 494
Total Fat 20 g
Sat. Fat 8 g
Trans Fat 1 g
Cholesterol 88 mg
Sodium 904 mg
Total Carb 41 g
Dietary Fiber 9 g
Sugar 5 g
Protein 38 g
Vitamin D 0 %DV
Calcium 15 %DV
Iron 31 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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