Tex-Mex Rice Bowl

• 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
• 8 ounces ground sirloin
• 1/4 cup water
• 1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
• 1/2 cup frozen whole-kernel corn
• 1 (15-ounce) can organic black beans, rinsed and drained
• 1 cup fresh pico de gallo
• 1 jalapeno pepper, minced
• 4 teaspoons chopped fresh cilantro

1. Heat rice according to directions.
2. Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeno. Sprinkle with cilantro.
3. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

brown rice, ground sirloin, water, taco, corn, black beans, pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/tex-mex-rice-bowl (may not work)