Mexican Skillet Rice

(NC)—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 lean ground beef or turkey (500 g)
1 chopped medium onion
1 tsp chili powder (5 mL)
1 tsp ground cumin (5 mL)
1/2 tsp salt (2 mL)
3 cups cooked brown rice (750 mL
1 16 oz (475 mL) can pinto beans, drained
2 4 oz (118 mL) cans diced green chilies
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, chili powder, cumin and salt; cook until onion is tender. Stir in rice, beans and chiles; 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.


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More ideas for rice:

Cinnamon Rice Pudding
Rice and Beef Burritos
Risotto with Lemon Rinds, Shrimp and Seeds of Pomegranate
Maple Walnut Rice Cakes
Tomatoes Greco

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