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

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.

Sweet Cheeks, Boston, MA

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