Spicy beans & rice & veggies

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Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Spicy beans & rice & veggies calories by ingredient

Introduction

This is my go-to quick lunch when I need something nutritious and tasty in a hurry. I generally make a few cups of rice for the week and keep it in a container in the fridge, so that this can easily be thrown together and taken to work. This is my go-to quick lunch when I need something nutritious and tasty in a hurry. I generally make a few cups of rice for the week and keep it in a container in the fridge, so that this can easily be thrown together and taken to work.

Number of Servings: 1

Ingredients

1/2 c. cooked long grain brown rice

1/2 c. canned pinto beans

1/4 c. sliced mushrooms

1/4 c. sliced zucchini

1/4 c. sliced red onion

1/4 c. sliced red bell pepper

1/4 c. sliced napa cabbage

1/4 t. chili paste

1 t. tamari

2 t. rice wine vinegar

1 t. canola oil

Directions

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.