Warm Rice & Pintos Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1 tablespoon olive oil
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1 cup frozen corn
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1 small onion, chopped
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2 garlic cloves, minced
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1-1/2 teaspoons chili powder
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1-1/2 teaspoons ground cumin
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1 can (15 ounces) pinto beans, rinsed and drained
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1 package (8.8 ounces) ready-to-serve brown rice
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1 can (4 ounces) chopped green chiles
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1/2 cup salsa
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1/4 cup chopped fresh cilantro
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1 bunch romaine, quartered lengthwise through the core
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1/4 cup finely shredded cheddar cheese
Directions
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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.
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2.
Add beans, rice, green chiles, salsa and cilantro; heat through, stirring occasionally.
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3.
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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