Southwest Beef & Rice Skillet

It's been 2 months since I posted a taco-ish recipe. Can you believe it? I think I'm past due. When I got my issue of Simple & Delicious last week I immediately put this one on my grocery list. I'm glad I did because it's yum-o-rific. I was looking for quick easy meals because we were suppose to close on the house Monday... SUPPOSE to is the key word. The previous owners owe back taxes, so it didn't happen :( It seems nothing goes right for us in our quest for home buying. I finally have all the kids excited about moving (there was a lot of crying from Picky Pants at first) and now it's in limbo again. With all the house disappointment I'm excited to announce this meal was a keeper. Very good! Highly recommendable! 4 Stars! I normally don't do instant rice, but I did and it was great. You could use either depending on how much time you have. Enjoy :)

SOUTHWEST BEEF & RICE SKILLET
1-1/2 cups uncooked instant rice
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced (or 1 tsp garlic powder)
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 cup Beef Broth
1 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded pepper Jack cheese (I used colby/jack)

Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.