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.

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cups water
Salt, to taste
1 cup long-grain brown rice, rinsed and drained
2 tablespoons olive oil
1 onion, chopped
1 tablespoon chili powder
¼ teaspoon ground cumin
1 pound ground beef
1 can (15 ounces) red
kidney beans, drained
1 cup grated cheddar
1 large fresh tomato, cored and finely chopped
2 tablespoons 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.

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