Pinto Beans And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | c | Cooked long grain brown rice |
| 15 | oz | Can pinto beans |
| 1 | c | Shredded iceberg lettuce |
| 1 | c | Coarsely chopped tomato |
| 1 | Red bell pepper | |
| 1 | Onion | |
| 1/4 | c | Cilantro, chopped |
| Salsa | ||
| Unflavored yogurt |
INSTRUCTIONS
Stem, seed, and coarsely chop bell pepper. Chop onion and cilantro leaves. In a 2-3 quart microwave safe bowl mix rice, beans, 1/2 cup lettuce, 1/2 cup tomato, 1/2 of the bell pepper, 1/2 of the onion, and 1/2 of the cilantro. Cover and cook on full power for 3 minutes. Stir, cover, and cook until hot throughout, 1 to 2 minutes longer. Stir in remaining vegetables. Spoon into individual bowls and garnish with salsa, yogurt, and salt to taste. NOTE: While the recipe says to spoon into bowls, my wife a nd I love to eat this in flour tortillas, wrapping it up like a burrito! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 626
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 2063.5mg
Potassium: 1587.7mg
Carbohydrates: 137.5g
Fiber: 22.7g
Sugar: 16.9g
Protein: 20.9g