Southwest Skillet

I plan for marathon training the way one may prepare for having a baby. I buy a few new outfits and some mashed food (gu). I let everyone know I’m going to be busy for the next few months and I restock my gym bag.  I do a big load of laundry and keep a stockpile of easy, go-to recipes for when it comes.

This marathon baby has about 16 weeks to term, so my preparation has officially begun. During a major buildup, I try to have the rest of my life running smoothly so I can budget for the extra hours of my day devoted to all things marathon.

As my profession demands, I am mostly focused on my nutrition strategy. I build up my freezer stores of breakfast sandwiches, get a few snacks ready, and of course, prep a healthy dessert. Beyond a weekly meal prep routine, I also like to have a repertoire of quick, low maintenance, nourishing, and delicious meals. I’m not asking much, am I?

The state of my happiness is directly correlated to how many dishes I have to wash. Sheet pan dinners and skillet meals are my best-kept training fuel secret. The first time I made my southwest skillet my husband said, “Write that recipe down!”

You have to keep the pit crew happy, too.

Southwest Skillet

Yield: 4 servings


  • 1 red onion
  • 4 Chicken sausage or bratwurst
  • 1 cup brown rice
  • 1 bell pepper
  • 8 oz mushrooms
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 Roma tomatoes
  • ½ cup Mexican blend shredded cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp butter


  1. In a small pot, combine rice, 2 cups water, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to low. Cook until tender. Alternately, rice can be cooked in an instant pot for 10 minutes.
  2. Meanwhile, halve, peel, and thinly slice the onion. Halve, core, and deseed the pepper, then dice. Dice tomato. Wash and dice the mushrooms. Slice your meat into bite-sized slivers.
  3. Heat a drizzle of olive oil in a large pan and add bell pepper, mushrooms, meat, onions, and spices. Cook until the meat is cooked through and the vegetables are soft.
  4. Add cooked rice, butter, and ¼ cup of water to the pan with the meat and vegetables and mix.
  5. Add cheese to the top of the mixture and place the whole pan into the oven and broil until cheese is melted and bubbly. Top the mixture with fresh tomatoes.

Nutrition Information

  • 385 calories
  • 40 g carbohydrates
  • 19 g protein
  • 11 g fat

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