Photo: Kate Sears; Stylist: Amy Wilson
Serves 4 (serving size: 1 1/2 cups rice mixture plus toppings)

No oil is used in our version of Mexican rice. Piled high with fresh ingredients, including equal amounts of brown and white rice, you won't miss the "fried" part in Mexican Not-Fried Rice.

Tiffani Faison, the chef and owner of Sweet Cheeks, in Boston, and runner-up on the first season of Top Chef, created this recipe.

How to Make It

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 jalapeño, and 1 crushed tortilla chip.

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