April 23, 2012
Tex Mex Rice Bowl
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 $
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 (serves 4)
Saturated fat: 2.5g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.3g
Posted by Lisa at April 23, 2012 10:30 AM
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