Mexican Skillet Rice
Ingredients
- 1 lb. lean ground beef*
- 1 medium onion, chopped
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1.2 tsp. salt (optional)
- 3 cups cooked brown or white rice
- 1 (16-oz.) can pinto beans, drained and rinsed**
- 2 (4-oz.) cans diced green chili peppers (do not drain)
- 1 medium fresh tomato, chopped
Directions
- Prepare rice according to the directions on the package. One cup of uncooked rice will yield about 3 cups of cooked rice. If you prepare the rice the day before, be sure to keep cooked rice refrigerated.
- In a large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain grease. *Note: You can use 2 cups of leftover cooked turkey or chicken in place of the ground beef
- Add onion, chili powder, cumin and salt; cook until onion is tender.
- Stir in rice, beans, and chili peppers; heat thoroughly. **Note: You can substitute 1 1/2 cups of soaked, cooked dry beans for the canned beans.
- Top with diced tomato and serve immediately.
Makes 6 servings.
Per Serving: about 313 calories, 9 grams (g) of fat, 43 g carbohydrate, 17 g protein, 6 g fiber, and 340 mg sodium
This healthful recipe is courtesy of University of Nebraska Extension- Lancaster County and the Rice Council