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Mexican Skillet Rice
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 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.
Makes 6 servings.
Each serving provides 313 calories, 17 grams protein, 9 grams fat, 43 grams carbohydrate, 6 grams dietary fiber, 29 milligrams cholesterol and 340 milligrams sodium
