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    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

    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.

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    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