MEXICAN SKILLET RICE

MEXICAN SKILLET RICE

Ingredients for 6 Servings

3/4 lb Lean ground pork or lean ground beef
1 med Onion, chopped
1 1/2 tbsp Chili powder
1 tsp Ground cumin
1/2 tsp Salt
3 cups Cooked brown rice
16 oz Can pinto beans, drained
4 oz Cans diced green chiles
1 med Fresh tomato, seeded and chopped (optional)
Fresh cilantro sprig for garnish

Procedure:

1. Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain.
2. Return meat to skillet.
3. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown.
4. Stir in rice, beans and chiles; thoroughly heat.
5. Top with tomato; garnish with cilantro.
6. Serve immediately.
7. Microwave Oven Instructions
8. Combine meat and onion in 2- to 3-quart baking dish, stirring well.
9. Cover with wax paper and cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until meat is no longer pink.
10. Drain.
11. Add chili powder, cumin, salt, rice, beans and chiles.
12. Cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until thoroughly heated.
13. Top with tomato
14. Nutrition
15. Each serving provides 313 calories, 17 grams protein, 9 grams fat, 43 grams carbohydrate, 6 grams dietary fiber, 29 milligrams cholesterol and 340 milligrams sodium.
16. Rice: Courtesy of the USA Rice Federation - www.ricecafe.com

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