Karoline Boehm Goodnick
Southwest skillet dinner.
Serves 4
In this family-friendly meal, ground beef seasoned with chili powder
and cumin is served with kidney beans, brown rice, and
a generous sprinkling of cheddar and tomato.
| 2¼ | cups water |
| Salt, to taste | |
| 1 | cup long-grain brown rice, rinsed and drained |
| 2 | tablespoons olive oil |
| 1 | onion, chopped |
| 1 | tablespoon chili powder |
| ¼ | teaspoon ground cumin |
| 1 | pound ground beef |
| 1 | can (15 ounces) red kidney beans, drained |
| 1 | cup grated cheddar |
| 1 | large fresh tomato, cored and finely chopped |
| 2 | tablespoons chopped fresh cilantro |
1. In saucepan, combine the water and a large pinch of salt. Bring to a boil. Add the rice and lower the heat. Cover and simmer for 40 minutes or until the rice absorbs the liquid and the grains are tender. Fluff with 2 forks.
2. In large skillet over medium heat, heat the oil. Add the onion and cook, stirring, for 5 minutes. Stir in the chili powder, cumin, and a pinch of salt. Cook, stirring, for 1 minute more. Add the beef and cook, stirring constantly, for 5 minutes or until it is browned and cooked through.
3. Add the rice and kidney beans. Cook, stirring often, for 3 minutes or just until they are hot and the mixture is well blended.
4. Turn off the heat. Sprinkle with cheddar, tomato, and cilantro.
Allison Boomer
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