Fresh Vegetable, Bean and Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.5
  • Total Fat: 7.2 g
  • Cholesterol: 13.3 mg
  • Sodium: 677.8 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 10.2 g
  • Protein: 15.7 g

View full nutritional breakdown of Fresh Vegetable, Bean and Rice calories by ingredient
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Number of Servings: 6


    2 cups brown rice, cooked according to package directions
    1 tbs. olive oil
    1 can red kidney beans, rinsed and drained
    1/2 cup diced onions
    1 red bell pepper, diced
    1 can diced tomatoes
    2 ears fresh cooked corn, kernels cut off
    6 flour tortillas
    1 cup 2% shredded cheddar cheese
    salsa, if desired


Make the rice according to package directions. May need to cook for 30 minutes. Rinse and drain the can of beans. Set aside. Saute the onion and pepper in oil until browned. Add beans, corn, tomatoes, and warm together. Season as desired. (I used marjoram, cardamom, and cumin with salt and pepper.) Top with cheese and allow to melt. Warm tortillas, if desired. Top tortillas with rice and bean mixture. Add salsa, if desired.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIW70.

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