MEXICAN SKILLET RICE

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 cans (4-ounce each) diced green chiles
1 tomato, seeded and chopped (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.

Servings: 6
Source: USA Rice Federation