Tuesday, April 10, 2012

Tex-Mex Rice Bowl

This is an easy weeknight skillet from Cooking Light. Great with a little Cholula over the top and a salad.


Recipe Notes

This is a great use for precooked rice.

Nutritional Information (per serving - serves 4)

306 calories - 7.6 g. fat - 44.4 g. carbohydrates - 18.1 g. protein - 4.3 g. fiber


  • One 8.8 oz. bag precooked brown rice (such as Uncle Ben's)

  • 8 oz. ground sirloin

  • 1/4 c. water

  • 1-1/2 tbsp. taco seasoning (such as Ortega)

  • 1/2 c. frozen or canned whole-kernel corn

  • 15-oz. can black beans, rinsed and drained

  • 1 c. fresh pico de gallo

  • 1 jalapeno pepper, minced

  • 4 tsp. chopped fresh cilantro


1. Heat rice according to package instructions.

2. Heat a large skillet over medium-high heat. Add beef and cook ~3 minutes or until done. Stir to crumble.

3. Stir in water and taco seasoning and bring to a simmer.

4. Stir in corn and beans. Cook one minute or until heated. Stir in rice.

5. Top with pico de gallo and jalapeno, then sprinkle with cilantro.

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