Mexican Rice

photo and recipe adapted from the one at Skip To My Lou.
This recipe is so versitile that we have adapted many ways to serve it. We cook the meat and set it aside and it is added in later with the other optional garnishes so that my vegetarian husband can enjoy it without meat and my meatlovers can add it to their portion. Sometimes we use leftover rice and sometimes we cook the rice in the dish. I have tried to include all of these variations without making it too confusing. I hope that it makes sense!
(optional) 1 pound extra lean ground beef
1 cup onion (about 1 medium onion), chopped
1 Tab. olive or other cooking oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 tea. minced garlic
1 1/2 cups dry uncooked rice and 3 cups water (or you can used instead 3 cups cooked rice)
1 can (16 oz. size) pinto beans, drained
1 can (about 7 ounce size) diced green chiles
2 cans (14 oz.) diced tomatoes, un-drained
1 cup frozen corn
Optional: fresh chopped cilantro, chopped tomato and grated cheddar cheese for garnish

1. Cooked chopped onion in the oil until soft. Set aside.
2. If you are including meat, cook it and the garlic in a pot over medium-high heat until brown, stirring to crumble; drain.
3. You can set the meat aside for people to add at serving time or add it to the pot or slow cooker now.
4. Add to the pot or slow cooker the cooked onion, rice, (water if you are using uncooked rice), canned tomatoes, corn, pinto beans and green chiles. Add chili powder, cumin and salt.
5. If you are using cooked rice, all you have to do is thoroughly heat. If you are using uncooked rice, cook for the amount of time stated on the package of rice.
6. Garnish with chopped fresh tomato, cilantro and cheddar cheese. Serve immediately.

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