Mexican Skillet Rice
Serving Size : 6
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 chiles
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 chiles; thoroughly
heat. Top with tomato; garnish with cilantro. Serve immediately.
Source: "The Rice Council"
Serving Size : 6
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 chiles
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 chiles; thoroughly
heat. Top with tomato; garnish with cilantro. Serve immediately.
Source: "The Rice Council"
No comments:
Post a Comment