Mexican Skillet Supper

Ingredients

• 2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Success)
• 1/2 pound ground sirloin
• 1 (16-ounce) can light red kidney beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
• 1 (1.25-ounce) package 40%-less-sodium taco seasoning
• 3/4 cup frozen whole-kernel corn
• 3/4 cup water
• 6 tablespoons reduced-fat sour cream
• 6 tablespoons finely chopped fresh cilantro

Preparation

1. Cook brown rice according to package directions, omitting salt and fat; drain well.
2. While rice cooks, heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring to crumble. (Drain if necessary, and return beef to pan.) Stir in beans and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally.
3. Serve beef mixture over rice, and top with sour cream and cilantro.