Reading the December 2011 issue of Health Magazine, I saw a recipe on page 126 and adapted it a bit for a delicious dinner. I used a whole pound of hamburger (instead of ½ lb), used all brown rice and tidied up the toppings. It made a lot of food, wow. It also would make a great burrito filler as well!
Mexi Not-Fried Rice
- 1 batch baked brown rice (see below) (about 4 cups hot)
- 1 lb all natural ground hamburger (lower fat)
- 2 tsp ground cumin
- 2 tsp chili powder blend
- ½ tsp ground black pepper
- ¼ tsp salt
- 2 cups (or so) romaine lettuce, chopped (about 1 heart of romaine)
- 1 cup finely shredded green cabbage (from a bag of pre-shred)
- 2 Tbsp cilantro (fresh or freeze-dried), chopped fine
- fresh pico de gallo (find pre-made in produce department)
- Sour cream
- Baked tortilla chips
For the rice –
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.
Heat a large skillet over medium, add the ground beef and cook until done, sprinkle the cumin, chili powder, pepper and salt on, continue cooking for a minute or two more. Take off the heat and stir in the rice, tossing to combine.
In a large mixing bowl combine the lettuce, cabbage and cilantro, add the hot rice mixture and toss quickly.
Serve in bowls topped with pico de gallo and sour cream, with chips on the side.
Serves 4 to 6.