Yield: Makes 6 servings.

1 pound lean ground beef or turkey
1 medium onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked brown rice
1 16-ounce can pinto beans, drained
2 4-ounce cans diced green chiles
1 tomato, seeded and chopped (optional) shredded Cheddar cheese
fresh cilantro for garnish (optional)

In large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain fat. Add onion, chili powder, cumin and salt; cook until onion is tender. Stir in rice, beans and chiles; cook until heated through. Top with tomato, cheese and cilantro if desired.