Warm Rice & Pintos Salad Recipe

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Warm Rice & Pintos Salad Recipe
Warm Rice & Pintos Salad Recipe photo by Taste of Home
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Warm Rice & Pintos Salad Recipe

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During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 1 bunch romaine, quartered lengthwise through the core
  • 1/4 cup finely shredded cheddar cheese

Directions

In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.
Serve over romaine wedges. Sprinkle with cheese. Yield: 4 servings.
Originally published as Warm Rice & Pintos Salad in Simple & Delicious December/January 2016

Nutritional Facts

1 serving: 331 calories, 8g fat (2g saturated fat), 7mg cholesterol, 465mg sodium, 50g carbohydrate (5g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1/2 fat.

  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 1 bunch romaine, quartered lengthwise through the core
  • 1/4 cup finely shredded cheddar cheese
  1. In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
  2. Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.
  3. Serve over romaine wedges. Sprinkle with cheese. Yield: 4 servings.
Originally published as Warm Rice & Pintos Salad in Simple & Delicious December/January 2016

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MY REVIEW
[email protected] User ID: 1368448 242583
Reviewed Jan. 26, 2016

"This was extremely tasty and easy to make. I did not have a can of green chilis but it still tasted great. I crumbled some corn bread on top as well. My husband and I had this over romaine but felt it would also be good in burritos. Will make again."

MY REVIEW
Angel182009 User ID: 6228642 240105
Reviewed Dec. 24, 2015

"I love how easy this recipe was to put together and how light of a meal it was! Yet it was still filling. I did add more cheese to it and my husband added hot sauce."

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