Ingredients
2
teaspoons canola oil
1 3/4
cups chopped onions
4
cloves garlic, finely chopped
1
lb ground beef round
2
tablespoons chili powder
1
teaspoon ground cumin
3/4
teaspoon kosher (coarse) salt
1 3/4
cups hot cooked long-grain white rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (14.5 oz) petite diced tomatoes with jalapeños, undrained
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
Chopped fresh cilantro, if desired
Preparation
In 12-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil 3 minutes, stirring occasionally, until tender. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
Stir in chili powder, cumin and salt. Add cooked rice, beans and tomatoes; cook over medium heat 2 minutes, stirring occasionally, until thoroughly heated.
Sprinkle with cheese. Cover; remove from heat. Let stand 1 minute or until cheese is melted. Garnish with cilantro.
