Tex-Mex Rice Bowl

By gilligan1963

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Ingredients

• 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
• 8 ounces ground sirloin
• 1/4 cup water
• 1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
• 1/2 cup frozen whole-kernel corn
• 1 (15-ounce) can organic black beans, rinsed and drained (I used kidney beans)
• 1 cup fresh pico de gallo
• 1 jalapeño pepper, minced (remove the seeds to remove the heat)
• 4 teaspoons chopped fresh cilantro (why limit yourself! Cilantro is meant to be used liberally)
• Tortilla chips for garnish and crunch!

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from shrinkingkitchen.com

Preparation

Step 1

Heat rice according to directions.

Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.

Dice equal amounts of onion, jalapeño (remove seeds to remove heat), tomato, and cilantro. Squeeze fresh lime juice and add a dash of salt, and voila! Fresh pico in less than 5 minutes.