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

–Karoline Boehm Goodnick for The Boston Globe

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.

2¼cups waterSalt, to taste1cup long-grain brown rice, rinsed and drained2tablespoons 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.

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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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