Spicy beans & rice & veggies
- Number of Servings: 1
Ingredients
1/2 c. cooked long grain brown rice1/2 c. canned pinto beans1/4 c. sliced mushrooms1/4 c. sliced zucchini1/4 c. sliced red onion1/4 c. sliced red bell pepper1/4 c. sliced napa cabbage1/4 t. chili paste1 t. tamari2 t. rice wine vinegar1 t. canola oil
Sautée zucchini and onion in oil for a few minutes over medium high heat until they start to soften. Add bell pepper and mushrooms and continue sautéeing for for another minute or two, until the mushrooms are cooked through. Turn up the heat just a bit and make sure the veggies get some nice color. Now add the cabbage and sautée just a bit longer, until the cabbage softens to the texture you like. Now bring the heat down a bit to a low medium; add the cooked rice and beans and stir well.
Mix the sauce ingredients well in a small bowl. Taste to make sure you like the flavor, and adjust as needed. Pour over veggies/rice/beans and stir well to coat. Let the whole thing warm up evenly, then take off heat and enjoy.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user ELITH_RIOU.
Mix the sauce ingredients well in a small bowl. Taste to make sure you like the flavor, and adjust as needed. Pour over veggies/rice/beans and stir well to coat. Let the whole thing warm up evenly, then take off heat and enjoy.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user ELITH_RIOU.
Nutritional Info Amount Per Serving
- Calories: 319.3
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 690.0 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 11.1 g
- Protein: 12.1 g
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