Mexican Skillet Rice

¾ pound lean ground pork or lean ground beef

1 medium onion, chopped

1 ½ tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

3 cups cooked brown rice

1 can (16 ounces) pinto beans, drained

2 (4 ounces) cans diced green chilies

1 medium fresh tornado, seeded and chopped (optional)

½ to 1 cup salsa

Fresh cilantro sprig for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans, chilies and salsa; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.