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Warm Rice & Pintos Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • shawnba
    Jul 23, 2020

    Really quick and tasty! I used green chili salsa, because that’s what I had, and this was still really good. I will definitely make this again. VFE

  • Mayukha
    Jul 2, 2019

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  • Sarah
    Jul 10, 2018

    This was so easy to make and has a ton of flavor. I chopped up a red pepper and sauteed it with the onion and corn. It's great for anyone who likes to meal prep - I made it the night before and brought it for lunch all week! Will definitely be keeping this recipe.

  • meerb98
    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.

  • Angel182009
    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.