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Wednesday, August 17, 2011

Mexican Rice Skillet

I was doing a bit of blog hopping today and stopped by one of my favorites Skip to My Lou. If you aren’t a follower of this blog, then you really have to check it out! She makes posts about crafty goodness, recipes, tutorials, handmade gift ideas, free downloads,  and so much more.

Earlier in the week she mention how it was too hot to use the oven and whipped up a dinner using her skillet called Mexican Rice Skillet. It looked so yummy that I had to pull out my skillet to make it for dinner and boy was I impressed!

So, straight from Skip to My Lou and onto the Creativity Bug blog is this week’s recipe for Mexican Rice Skillet.

1 pound extra lean ground beef
1 cup onion (about 1 medium onion), chopped
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
3 cups cooked brown rice ( 1 1/2 cups dry uncooked rice)
1 can (16 oz. size) pinto beans, drained
1 can (about 7 ounce size) diced green chiles
1 can (14 oz.) diced tomatoes, un-drained
1 cup frozen corn, thawed
1 medium tomato, chopped
fresh chopped cilantro for garnish
grated cheddar cheese for garnish

  • Cook meat and onion in large skillet over medium-high heat until brown, stirring to crumble; drain.
  • Return meat to skillet. Add chili powder, cumin and salt.
  • Stir in rice, canned tomatoes, corn, pinto beans and green chiles; thoroughly heat.
  • Garnish with chopped fresh tomato, cilantro and cheddar cheese. Serve immediately.

Creativity Bug ~ Sue


Ashley said...

Yum! This looks great! I can't wait to try it... anything that says Mexican and is (almost) one pot, I'm in!

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