Mexican Rice and Beans

Mexican Rice and Beansmexican-rice-and-beans.jpg
Get geared up for Cinco de Mayo with this simple side dish!

gluten-free-icon.gif Gluten Free

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Ingredients

  • 1 teaspoon canola oil
  • ¾ cup diced green pepper
  • ½ cup diced onion
  • 2 cups cooked brown rice
  • 1 – 15 ounce can no salt added red kidney beans
  • 1 – 14.5 ounce can no salt added diced tomatoes
  • ½ Tablespoon minced garlic
  • 1 Tablespoon chili powder
  • ½ Tablespoon ground cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • 3/4 cup light shredded cheese
  • 1/2 cup light sour cream

Directions

  1. In a medium skillet on medium-high heat, sauté peppers and onions in olive oil for 3-5 minutes.
  2. Add rice, beans, tomatoes, garlic and spices.  Turn heat down to medium, cover and cook for 5 minutes. 
  3. Serve with light cheese and sour cream.

Serves 8

Nutrition Information
Per 3/4 cup serving
Calories:  175
Total Fat:  5 g
    Saturated Fat:  2 g
Sodium:  243 mg
Total Carbohydrate:  25g
    Dietary Fiber:  5 g
Protein:  9 g