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, tirring 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. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
