I modified a recipe in my Taste of Home Cookbook to make it my own. It turned out great and there was enough left over to have in wraps for lunch the next day.
Ingredients:
- 2 cups uncooked instant rice
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Dash pepper
- 1 lb ground pork or beef
- 1 can (16 ounces) chili beans, undrained
- 1 can (11 ounces) Mexicorn, drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1/2 cup salsa
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- Tortilla Chips
Directions:
In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
In skillet cook meat until brown. Add beans, Mexicorn, and salsa. Bring to boil. Add cooked rice. Simmer until heated through. Sprinkle Cheese over top and allow to melt.
Serve over tortilla chips.
This is also excellent served in a wrap. Be creative.
No comments:
Post a Comment