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Warm Rice & Pintos Salad

During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 1 bunch romaine, quartered lengthwise through the core
  • 1/4 cup finely shredded cheddar cheese

Directions

  • In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
  • Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.
  • Serve over romaine wedges. Sprinkle with cheese.
Nutrition Facts
1 serving: 331 calories, 8g fat (2g saturated fat), 7mg cholesterol, 465mg sodium, 50g carbohydrate (5g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1/2 fat.

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