Kathie Oh's Recipe

Skillet-Mexi Dinner

Category: entrees

1 pound lean ground beef or turkey
1 medium onion, chopped
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 (optional)
In large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain. Return meat to skillet.

Add onion, chili powder, cumin and salt; cook until onion is tender.

Stir in rice, beans and chiles; thoroughly heat.

Top with tomato and garnish with cilantro if desired. Serve immediately.