Mexican skillet rice an easy entrée

Hey there, time traveller!
This article was published 10/09/2003 (8120 days ago), so information in it may no longer be current.

NOW that autumn is almost here, it’s back to meal routines and the problem of what to feed the family each night.

This quick-to-make Mexican rice dish is a welcome addition to your repertoire. It requires little preparation and is a satisfying entrée anytime.

Mexican skillet rice

350 g (3/4 lb.) ground pork or lean ground beef

1 medium onion, chopped

22 ml (1 1/2 tbsp.) chili powder

5 ml (1 tsp.) ground cumin

2 ml (1/2 tsp.) salt

750 ml (3 cups) cooked brown rice

1 398-ml (14-oz.) can pinto beans, drained

2 125-ml (4-oz.) cans diced green chilies

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 chilies; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.

Makes 6 servings.

Nutrition per serving: 313 calories; 17 g protein; 9 g fat; 43 g carbohydrate; 6 g dietary fibre.

Source: USA Rice.