Mexican Skillet Supper

Ingredients

• 7 ounce boil-in-bag brown rice such as Success
• 14.5 ounce canned tomatoes diced green undrained canned
• 0.8 cup whole-kernel corn frozen
• 6 tablespoons cilantro leaves fresh finely chopped
• 0.5 pound ground sirloin 
• 6 tablespoons cup heavy whipping cream sour reduced-fat
• 16 ounce kidney beans light red rinsed drained canned
• 1.3 ounce 0%-less-sodium taco seasoning 
• 0.8 cup water 

Equipment

• frying pan

Directions

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.
3. Add beef; cook 5 minutes or until browned, stirring to crumble. (
4. 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.
5. Serve beef mixture over rice, and top with sour cream and cilantro.