Mexican Skillet Rice

Cooking Instructions:

  • 1 pound lean ground beef or turkey
  • 1 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 cups cooked brown rice
  • 1 16-ounce can pinto beans, drained
  • 2 4-ounce cans diced green chiles
  • 1 tomato, seeded and chopped (optional)
  • shredded Cheddar cheese
  • 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. Makes 6 servings.