Mexican Skillet Rice

By Tonya_Speed

NUTRITION per serving: 343 Calories; 3g Fat; 12g Protein; 40g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 582mg Sodium. Exchanges: 2 Grain (Starch); 1 Vegetable. Points: 6

Ingredients

• 1 pound 95% lean ground beef
• 1 medium onion, chopped
• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 3 cups cooked brown rice
• 1 (16-oz.) can pinto beans, drained
• 2 (4-oz.) cans diced green chilies
• 1 medium fresh tomato, seeded and chopped (optional)
• Chopped cilantro, for garnish

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet over medium-high heat, cook and crumble ground beef until brown; drain; remove from skillet and set aside.
To the same skillet, add onion, chili powder and cumin; cook until onion is soft but not brown. Return meat to the skillet. Add cooked rice, drained beans and green chilies; heat through. Top with chopped tomato and garnish with chopped cilantro. Serve immediately.

SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Use TVP crumbles.
KOSHER: Make sure beef is certified kosher.