- 1 onion, chopped
- 1/2 pound [227 g] lean ground beef
- 2 tablespoons [30 mL] chili powder
- 1 teaspoon [5 mL] ground cumin
- 1 [19-ounce / 540-mL] can black or kidney beans, drained
- 1 3/4 cups [440-mL] tomato juice
- 1 3/4 cups [440-mL] frozen corn kernels
- 1 1/2 cups [375-mL] minute rice
- 1/3 cup [80 mL] freshly chopped cilantro [Chinese parsley] leaves
- 1/3 cup [75 g] grated light Mexican cheese [optional]
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- Into a large non-stick saucepan or frypan, brown onion and ground beef until beef is cooked through.
- Stir in chili powder, cumin, beans, tomato juice and corn kernels.
- Bring to a boil.
- Stir in rice and chopped cilantro.
- Cover; remove from heat and let stand for 5 minutes.
- If desired, sprinkle with cheese.
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