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.
|Salt, to taste|
|1||cup long-grain brown rice, rinsed and drained|
|2||tablespoons olive oil|
|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.