Name: Mexican Not-Fried Rice
Yield: Serves 4 (serving size: 1 1/2 cups rice mixture plus toppings)
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 jalapeño; 4 crushed tortilla chips

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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Mexican Not-Fried Rice

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