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.
Source: riceinfo.com (USA Rice)
Mexican Skillet Rice
1 lb pound lean ground beef or turkey 500 g 1 chopped medium onion 1 1 tsp chili powder 5 mL 1 tsp ground cumin 5 mL 1/2 tsp salt 2 mL 3 cups cooked brown U.S. rice 750 mL 1 16 oz (475 mL) can pinto beans, drained 1 2 4 oz (118 mL) cans diced green chilies 2 1 seeded and chopped tomato (optional) 1 Shredded Cheddar cheese (optional) Fresh cilantro for garnish (optional)