Clean Eating Mexican Skillet

Name: Clean Eating Mexican Skillet Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup tap water; 1 cup Celery raw diced; 1 cup Green Bell peppers diced; 1 cup Mung Bean Sprouts; 1/2 cup chopped Onions raw; 1/2 bunch Cilantro raw (about 1/4 cup chopped leaves); 10-12 drops Hot Pepper Sauce; 1 cup frozen Yellow Sweet Corn kernels (defrosted); 1 can black beans 425 grams; 1 cup Brown Rice long grain; 1 tsp. salt; 1 medium Haas Avocado diced

(2)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1/2 cup tap water1 cup Celery, raw, diced1 cup Green Bell peppers, diced1 cup Mung Bean Sprouts1/2 cup chopped Onions, raw1/2 bunch Cilantro, raw, (about 1/4 cup chopped leaves)10-12 drops, Hot Pepper Sauce, 1 cup frozen Yellow Sweet Corn,kernels (defrosted)1 can black beans, 425 grams 1 cup Brown Rice, long grain1 tsp. salt1 medium Haas Avocado, diced

Directions

In a large round bottom skillet over high heat add water, celery, peppers, sprouts, and onion, and cilantro. Cook until the water is nearly evaporated and the vegetables are slightly cooked but still crunchy. Turn the heat down to medium high and add the corn, beans, rice, hot sauce and salt stirring constantly to prevent sticking. When they are heated add the avocado and stir it on until it is heated, but not mushy. Serve. Makes 6 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user REASONABLEDIET.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 336.2
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 650.7 mg
Total Carbs: 55.9 g
Dietary Fiber: 15.6 g
Protein: 13.7 g

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Member Reviews

LYSI77
Is the rice supposed to be cooked when adding? I didn't think it would cook without additional water, so I covered the veggies, beans and rice with water and simmered the whole pot, which probably killed some nutrients. Still tasted nice but would be good to know. - 5/15/11
KRISTENFRANZ
I loved this recipe - my picky teenager did too! I left out the cilantro and added a bit of cumin. - 2/27/11