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The Boston Globe

Food & dining

Southwest skillet dinner with ground beef, brown rice, and kidney beans

Southwest skillet dinner.

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.

cups water
Salt, to taste
1cup long-grain brown rice, rinsed and drained
2tablespoons olive oil
1onion, chopped
1tablespoon chili powder
¼teaspoon ground cumin
1pound ground beef
1can (15 ounces) red
kidney beans, drained
1cup grated cheddar
1large fresh tomato, cored and finely chopped
2tablespoons chopped fresh cilantro

Continue reading below

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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