Mexican Not-Fried Rice

Name: Mexican Not-Fried Rice
Ingredients: 1/2 pound 90% lean ground beef; 2 teaspoons cumin; 2 teaspoons chili powder; 2 cups cooked brown rice; 2 cups cooked white rice; 2 cups chopped romaine lettuce; 1 cup thinly sliced green cabbage; 2 tablespoons chopped cilantro; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 tablespoons diced avocado; 8 tablespoons pico de gallo; 4 tablespoons low-fat sour cream; 4 tablespoons chopped scallions; 4 tablespoons cilantro; 12 slices pickled jalapeno; 4 crushed tortilla chips

17 ingredients

1 steps

Ingredients

1/2 pound 90% lean ground beef
2 teaspoons cumin
2 teaspoons chili powder
2 cups cooked brown rice
2 cups cooked white rice
2 cups chopped romaine lettuce
1 cup thinly sliced green cabbage
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
8 tablespoons diced avocado
8 tablespoons pico de gallo
4 tablespoons low-fat sour cream
4 tablespoons chopped scallions
4 tablespoons cilantro
12 slices pickled jalapeno
4 crushed tortilla chips

Directions

1

Cook ground beef in nonstick skillet over medium-high heat until browned. Drain on paper towels. While still warm, mix in large bowl with cumin and chili powder. Toss with brown and white rice, romaine lettuce, cabbage, 2 tablespoons chopped cilantro, salt, and pepper. Divide among 4 plates; top each with 2 tablespoons diced avocado, 2 tablespoons pico de gallo, 1 tablespoon low-fat sour cream, 1 tablespoon chopped scallions, 1 tablespoon cilantro, 3 slices pickled jalapeno, and 1 crushed tortilla chip.