Tex-Mex Skillet

• 1 cup lean ground meat (add with part 2) or 1 12 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 14 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 14 teaspoon crushed red pepper flakes
• 15 ounces kidney beans or 15 ounces pinto beans or 15 ounces black beans, rinsed and drained

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

lean ground meat, vegetables, water, white rice, tomatoes, chili powder, garlic, ground cumin, ground oregano, red pepper, kidney beans

Taken from www.food.com/recipe/tex-mex-skillet-361275 (may not work)