A student and staff favorite as a side dish for a hearty lunch or week night meal.
Serves 8
1 pound lean ground turkey or beef
1 medium onion, chopped
2 Tablespoons chili powder
1 teaspoon ground Cumin
½ teaspoon salt
3 cups cooked Brown rice
1 (16-ounce) can pinto, cannellini, or black beans, drained
2 (4-ounce) cans of diced green chilies
1 tomato, seeded and chopped (optional)
Shredded cheddar cheese (optional)
Fresh cilantro, chopped
In a large skillet over medium-high heat, cook the meat until browned, stirring to crumble, then drain the fat. Add onion, chili powder, cumin, and salt; cook until onion is tender. Stir in rice, beans, and chiles; cook until heated through. Top with tomato, cheese, and cilantro if desired.
