Southwest Rice Bowl
This recipe can be very versitile to your taste buds! Make this with your protein of choice: ground beef, shredded chicken, tofu, black beans, or pinto beans. Add shredded cheese, sour cream, guacamole, avocado, or anything else you may enjoy.
Ingredients
- 1 tsp Vegetable Oil
- 1 cup Vegetables Mixture of bell peppers, onion, corn, tomato, or zucchini.
- 1 cup Cooked Meat Chopped or shredded, beans, or tofu
- 1 cup Brown Rice
- 2 Tbsp Salsa Or shredded cheese, low-fat sour cream
Equipment
- Medium Skillet
- Stovetop
Instructions
- 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.
Notes
- For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.
- You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
Keyword Beans, Brown Rice, Meat, Salsa, Shredded Cheese, Sour Cream, Vegetable Oil, Vegetables