SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.7
  • Total Fat: 9.1 g
  • Cholesterol: 2.6 mg
  • Sodium: 471.5 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.7 g

View full nutritional breakdown of Easy Vegetarian Mexican Rice calories by ingredient
Report Inappropriate Recipe

Easy Vegetarian Mexican Rice

Submitted by: KEENBEAN

Introduction

I threw this together because I had an avacado that needed to be used in my kitchen. It's simple and filling, and quick to throw together if you keep brown rice pre-cooked and frozen. I threw this together because I had an avacado that needed to be used in my kitchen. It's simple and filling, and quick to throw together if you keep brown rice pre-cooked and frozen.
Number of Servings: 4

Ingredients

    Yield from 1 cup brown jasmin rice
    1 medium Avacado
    2 tbs Sour Cream
    1 Can Diced Fire-Roasted Tomatoes, Drained
    1/2 small onion, finely chopped
    1 Can Black Beans, Drained
    Chili powder, 1 tbsp (remove) (or Chipotle pepper)
    Cumin seed, 1 tsp (remove)

Directions

In advance, cook brown rice according to directions.

Peel and pit Avacado. In a small bowl use a fork to blend Avacado and sour cream. Add about 1/2 tsp Cumin and Chili powder to taste. Feel free to get creative, throw in your favorite mexican seasonings (I like chipotle pepper).

In medium sauce pan, pour fire roasted tomatoes into rice. Stir until warm and well-blended. Add chopped onion, stir. Add black beans, stir. Add Chili Powder and remaining Cumin. Stir well until all ingredents are blended and hot.

Remove from heat and mix in Avacado/Sour Cream mixture.

Makes approximately 4 servings. Can be refrigerated and reheated later.

Number of Servings: 4

Recipe submitted by SparkPeople user KEENBEAN.






Great Stories from around the Web


Rate This Recipe