Kat's
Skillet
Mexican
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 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.
Microwave Oven Instructions: Combine meat and onion in 2- to 3-quart baking
dish, stirring well. Cover with wax paper and cook on HIGH 4 to 5 minutes,
stirring after 2 minutes, or until meat is no longer pink. Drain. Add chili
powder, cumin, salt, rice, beans and chilies. Cook on HIGH 4 to 5 minutes,
stirring after 2 minutes, or until thoroughly heated. Top with tomato
I have never known a truly modest person to be the least bit shy.
- Elizabeth Taylor