Mexi-Veggies and Rice
- Number of Servings: 2
Ingredients
One Can of Black Beans One Can of Diced Tomatoes (or fresh if you prefer)1 Green Bell Pepper1/2 tsp. Garlic1.5 ounces Mexican Cheese ( I use Sargento Reduced Fat)1/2 Cup (uncooked) Brown Rice
Drain as much juice as possible (some will still remain) from The black beans, and tomatoes and put into a pot on medium/low ( I put it on about a 3 on a scale of 10) and let sit stirring occasionally.
Chop green bell pepper, and add along with garlic to the pot.
Add the cheese, after it melts stir well.
Wait until the veggies are softened, and the texture of the mix is similar to Red Beans and Rice.
Season as desired. I usually use Tony Cachere's seasoning, a bit of pepper, and sometimes salt if I use unsalted tomatoes, but your tastes may very.
Serve over cooked Rice
Number of Servings: 2
Recipe submitted by SparkPeople user LASPORTCHICK.
Chop green bell pepper, and add along with garlic to the pot.
Add the cheese, after it melts stir well.
Wait until the veggies are softened, and the texture of the mix is similar to Red Beans and Rice.
Season as desired. I usually use Tony Cachere's seasoning, a bit of pepper, and sometimes salt if I use unsalted tomatoes, but your tastes may very.
Serve over cooked Rice
Number of Servings: 2
Recipe submitted by SparkPeople user LASPORTCHICK.
Nutritional Info Amount Per Serving
- Calories: 390.8
- Total Fat: 6.5 g
- Cholesterol: 15.0 mg
- Sodium: 1,235.3 mg
- Total Carbs: 69.2 g
- Dietary Fiber: 16.0 g
- Protein: 22.6 g
Member Reviews