Specific Foods
Beans and Vegetables with Rice
Prep Time
15 min
Cook Time
20 min
Servings
4
Calories
245
A simple, wholesome dinner combining chili beans with fresh vegetables over rice.
Ingredients
2 cups cooked rice (half brown, half white)
1 cup chopped onion
3 cloves garlic, minced
2 medium tomatoes, diced
2 small zucchini or summer squash, chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
16 oz canned chili hot beans
Pepper and Tabasco sauce to taste
Nonstick cooking spray
Instructions
1. Cook rice ahead of time or use frozen pre-cooked rice.
2. Heat rice in microwave or oven until ready to use.
3. Spray pan with nonstick cooking spray.
4. Sauté onions and garlic.
5. Add tomatoes, zucchini, and seasonings.
6. Cover and simmer until vegetables are tender.
7. Add beans and heat thoroughly.
8. Season to taste with pepper and Tabasco.
9. Spoon over hot rice.
Meal Prep Tip: Cook large batches of rice, freeze in 2-cup portions for quick weeknight dinners.
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Nutrition Facts
Per Serving (4 servings)| Calories | 245 |
| Protein | 10,00 g |
| Carbohydrates | 53,00 g |
| Fat | 2,00 g |
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