MEXICAN RICE SKILLET

1½ cups brown rice

1 lb ground beef or turkey

1 onion, chopped

1 can diced tomatoes, drained

1 tsp chili powder

1 tsp cumin

1 can pinto beans, rinsed and drained

2 cans diced green chilies

shredded cheddar cheese

Add 3 cups of water to rice and microwave for about 17 minutes.

Set aside and allow to rest till needed.

Brown the meat in a large skillet, over med-high heat.

Add onion and cook until soft.

Stir in diced tomatoes and heat through.

Add spices, beans, chilies and rice.

Mix well and simmer for a few minutes until heated through.

Top with cheese, if desired.

This is excellent with a simple side of sliced avocados. And beer.