Mexican Skillet Rice

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Home Page > Kitchen and Cuisine > Recipes

Mexican Skillet Rice

Whole grain brown rice, seasoned with Mexican-inspired spices and ingredients, takes this skillet to the max. Gluten-free and full of fresh ingredients, it offers celiacs a flavourful and healthy recipe option.

• 1 lb (550g) lean ground beef or turkey

• 1 chopped medium onion

• 1 tsp chilli powder

• 1 tsp ground cumin

• 1/2 tsp salt

• 3 cups cooked brown rice

• 1 16 oz (475 ml) can pinto beans, drained

• 2 4 oz (118 ml) cans diced green chillies

• 1 seeded and chopped tomato (optional)

• Shredded Cheddar cheese (optional)

• Fresh cilantro for garnish (optional)

In large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain fat. Add onion, chilli powder, cumin and salt; cook until onion is tender. Stir in rice, beans and chillies; cook until heated through. Top with tomato, cheese and cilantro, if desired.

Makes 6 servings.

Per serving: about 398 cal, 20 g pro, 18 g fat, 39 g carb, 7 g fibre, 57 mg chol, 608 mg sodium.

Source: www.riceinfo.com

Courtesy: newscanada.com

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