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Tex-Mex Rice Bowl Recipe

   
 

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     Tex-Mex Rice Bowl

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   11 minutes
Ingredients
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
8 ounces ground sirloin
1/4 cup water
1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
1/2 cup frozen whole-kernel corn
1 (15-ounce) can organic black beans, rinsed and drained
1 cup fresh pico de gallo
1 jalapeño pepper, minced
4 teaspoons chopped fresh cilantro
 
Instructions
Preparation 1. Heat rice according to directions. 2. Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.
Amount per serving Calories- 306 Fat- 7.6g Saturated fat- 2.5g Monounsaturated fat- 2.5g Polyunsaturated fat- 0.3g Protein- 18.1g Carbohydrate- 44.4g Fiber- 4.3g Cholesterol- 37mg Iron- 2.7mg Sodium- 503mg Calcium- 28mg
Serving Suggestions
Avocado-Butter Lettuce Salad


Originally Submitted 6/17/2012





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