1 lb lean ground beef
3 cups water
1/2 tsp salt
1/2 tsp ground cumin
1 1/2 cups long-grain rice
1 tbsp lime zest
1 tbsp fresh lime juice
Topping choices include: salsa, shredded cheddar or Mexi-blend cheese, sour cream, diced Roma tomatoes, chopped green onion, avocado slices, chopped fresh cilantro
Tortilla chips for serving
In a 3-quart saucepan over medium-high heat, cook the beef, stirring to crumble, until browned. Drain beef well. Using a paper towel, wipe the pan clean.
Add the water, salt, and cumin to the pan; bring to a boil. Add the rice, cover, and cook 20-25 minutes until water is absorbed and rice is tender.
Stir the drained beef into the rice along with the lime zest and juice.
Serve with the chips and any toppings of your choice.
Serves 4.
1/2 tsp salt
1/2 tsp ground cumin
1 1/2 cups long-grain rice
1 tbsp lime zest
1 tbsp fresh lime juice
Topping choices include: salsa, shredded cheddar or Mexi-blend cheese, sour cream, diced Roma tomatoes, chopped green onion, avocado slices, chopped fresh cilantro
Tortilla chips for serving
In a 3-quart saucepan over medium-high heat, cook the beef, stirring to crumble, until browned. Drain beef well. Using a paper towel, wipe the pan clean.
Add the water, salt, and cumin to the pan; bring to a boil. Add the rice, cover, and cook 20-25 minutes until water is absorbed and rice is tender.
Stir the drained beef into the rice along with the lime zest and juice.
Serve with the chips and any toppings of your choice.
Serves 4.
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