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

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 1

2 4 oz (118 mL) cans diced green chilies 2

1 seeded and chopped tomato (optional) 1

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.