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.
Mexican Skillet Rice
Ingredients
- 1 lb (500 g) pound lean ground beef or turkey
- 1 chopped medium onion
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 3 cups (750 mL) cooked brown U.S. rice
- 1 16 oz (475 mL) can pinto beans, drained
- 2 4 oz (118 mL) cans diced green chilies
- 1 seeded and chopped tomato (optional)
- Shredded Cheddar cheese (optional)
- Fresh cilantro for garnish (optional)
Directions
- 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.
