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Prep Time: 13 Minutes Cook Time: 27 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You can't beat a one-skillet supper when it comes to easy cleanup. Plus, these ingredients are items you probably already have on hand. Ingredients:
2 (3 1/2-ounce) bags boil-in-bag brown rice (such as success) |
1/2 pound ground sirloin |
1 (16-ounce) can light red kidney beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes and green chiles, undrained |
1 (1.25-ounce) package 40%-less-sodium taco seasoning |
3/4 cup frozen whole-kernel corn |
3/4 cup water |
6 tablespoons reduced-fat sour cream |
6 tablespoons finely chopped fresh cilantro |
Directions:
1. Cook brown rice according to package directions, omitting salt and fat; drain well.
2. While rice cooks, heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring to crumble. (Drain if necessary, and return beef to pan.) Stir in beans and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally.
3. Serve beef mixture over rice, and top with sour cream and cilantro.
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