TEENY MCMUNN: MY RECIPE BOX

This recipe comes from Marg Schmick, Andee Thurston's mom who lives in Endicott and who gave me a story for the Times' harvest issue. I asked Marg if she had any recipes to share and she gave me this one with a note, "Current easy favorite!" I haven't met her, but I can tell we would be friends.

I haven't had a chance to make it but it's on my list. It is a stovetop, one-pot dinner. Winner!

INGREDIENTS:

1 lb. hamburger

1 large onion

1 Tbsp olive oil

1 c. long grain white rice

1-15 oz can diced tomatoes

1-15 oz rinsed and drained black beans

1 ½ c. corn

1-4 oz can green chiles

1 Tbsp ground cumin

1 tsp chili powder

2 c. chicken broth

1 ½ c. shredded cheddar or Jack cheese.

DIRECTIONS:

Chop onion and brown with tablespoon of olive oil, add hamburger, cook and drain. Set aside. In a large pan, add all ingredients, except the cheese. Add onion and hamburger mixture. Stir and bring to a boil, then turn down heat, cover, and simmer for 20 minutes. When done, top off with cheese and cover again to melt cheese.

MY NOTES: This would be an easy recipe to tweak. I don't like spicy foods so probably would not use all of the chilies. Since fresh tomatoes are available, I will add them along with the canned tomatoes. Stores have packages of Mexican cheese for convenience. If you have a large family, you could add a little more rice and broth. I'm sure we would have leftovers.

Enjoy!