No more boring beans and rice – spruce them up with fresh or frozen bell pepper and onions. Batch cook rice and use it for many recipes in the week, including this one.
Servings: 4
Instrutctions:
- 2 cups cooked brown rice
- 2 bell peppers, diced
- 1 onion, diced
- 1 (15 oz) can unsalted diced tomatoes
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (1 oz) packet low-sodium taco seasoning
- 1 teaspoon olive oil
Ingredients:
- In a large skillet, sauté onions and peppers in olive oil until just beginning to soften.
- Add the diced tomatoes and continue sautéing until veggies are cooked.
- Add beans and taco seasoning. Cook until heated through.
- Serve over rice.
- Refrigerate leftovers in an airtight container within 2 hours.
Nutrition Information
270 Calories│2.5g Fat (0g Saturated)│53g Carbohydrates│0g Added Sugar│10g Protein│610mg Sodium*│9g Fiber
*Rinsing canned foods with water and draining before use will reduce total sodium.