Mexican Skillet Rice
Mexican fare isn’t just tacos and enchiladas anymore. This skillet uses brown rice taking “mex” to the max with spicy chili powder and hearty beans in combination with your choice of meat.
| 1 lb | pound lean ground beef or turkey | 500 g |
| 1 | chopped medium onion | 1 |
| 1 tsp | chili powder | 5 mL |
| 1 tsp | ground cumin | 5 mL |
| 1/2 tsp | salt | 2 mL |
| 3 cups | cooked brown U.S. rice | 750 mL |
| 1 | 16 oz (475 mL) can pinto beans, drained | 1 |
| 2 | 4 oz (118 mL) cans diced green chilies | 2 |
| 1 | seeded and chopped tomato (optional) | 1 |
| Shredded Cheddar cheese (optional) | ||
| Fresh cilantro for garnish (optional) |
In large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain fat. Add onion, chili powder, cumin and salt; cook until onion is tender. Stir in rice, beans and chiles; cook until heated through. Top with tomato, cheese and cilantro, if desired.
Each serving provides 398 calories, 20 grams protein, 18 grams fat, 39 grams carbohydrate, 7 grams dietary fiber, 57 milligrams cholesterol and 608 milligrams sodium.
Makes 6 servings.
Source www.riceinfo.com
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