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
Warm Rice & Pintos Salad
Warm Rice & Pintos Salad
Prep Time
20 min
Cook Time
10 min
Yield
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 chiles
- 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 chiles, 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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