Tex-Mex Skillet

This is from WSU Extension office. Use beef, pork, turkey, or chicken for the ground meat or the cooked and chopped meat. 1 cup, packed, of raw ground meat= 1/2 lb. Freeze 1/2 lb. portions for quick meals.

• Ready In: 45 mins
• Serves: 5
• Yields: 7 1/2 cups

Ingredients

• Part 1

• 1  cup  lean ground meat (add with part 2) or 1 1⁄2 cups  chopped cooked  meat (add with part 2)
• 2  cups  chopped  vegetables, mix any of these (onion, celery, bell pepper, or carrots)
• 2  cups water
• 1  cup  dry white rice
• 1 (16 ounce) can tomatoes, chopped
• 2  teaspoons chili powder
• 2  garlic cloves, minced or 1⁄4 teaspoon garlic powder
• 1  teaspoon ground cumin
• 1  teaspoon ground oregano
• 1⁄4 teaspoon crushed red pepper flakes

• For part 2 add one of the following types of beans

• 15  ounces kidney beans or 15  ounces pinto beans or 15  ounces black beans, rinsed and drained

Directions

1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown 1 cup ground meat, breaking apart with a spoon.
2. Add the PART 1 vegetables and continue cooking 5-10 minutes. Drain fat. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
3. Add the water, rice, tomatoes, and seasonings. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
4. Add PART 2 drained beans to the pan. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.