Mexican Skillet Rice
3/4 pound lean ground pork or lean ground beef
1 medium onion, chopped
1-1/2 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 chilies
1 medium fresh tomato, seeded and chopped (optional)
Fresh cilantro sprig for garnish
Cook meat in large skillet over medium-high heat until brown, stirring to
crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt;
cook until onion is soft but not brown. Stir in rice, beans and chilies;
thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.
Microwave Oven Instructions
Combine meat and onion in 2- to 3-quart baking dish, stirring well. Cover with
wax paper and cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until
meat is no longer pink. Drain. Add chili powder, cumin, salt, rice, beans and
chilies. Cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until
thoroughly heated. Top with tomato.
Makes 6 servings.
AUTHOR: Lori A