Rice Bowl Southwestern Style
You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal. For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.
Servings: 2
Ingredients
- 1 teaspoon vegetable oil
- 1 cup chopped vegetables (try a mixture – bell peppers, onion, corn, tomato, zucchini)
- 1 cup cooked meat (chopped or shredded), beans or tofu
- 1 cup cooked brown rice
- 2 Tablespoons salsa, shredded cheese or low-fat sour cream
Directions
- In a medium skillet, heat oil over medium high heat (350 degrees in an electric skillet). Add vegetables and cook for 3 to 5 minutes or until vegetables are tender-crisp.
- Add cooked meat, beans or tofu and cooked rice to skillet and heat through.
- Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 55 mg |
| Sodium | 230 mg |
| Total Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | |
| Protein | 22 g |