Tex-Mex Rice Bowl

Cals 306, Fat 7.6, sat fat 2.5, protein 18.1, carb 44.4, fiber 4.3, chol 37, sodium 503, calc 28mg

61
Tex-Mex Rice Bowl

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (8.8 oz) pouch precooked brown rice (Uncle Ben's)

  • 8

    oz ground sirloin

  • ¼

    cup water

  • TBS 40% less sodium taco seasoning

  • ½

    cup frozen whole kernal corn

  • 1

    (15 oz) can organic black beans, rinsed and drained

  • 1

    cup fresh pico de gallo

  • 1

    onion diced

  • 1

    jalapeno pepper, minced

  • 4

    TBS chopped fresh cilantro

Directions

1. Heat rice according to directions 2. Heat a large skillet over medium-high heat. Add beef and onion; cook until done,stirring to crumble. Stir 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook until heated. Stir in rice. Top with pico de gallo and jalapeno. Sprinkle with cilantro.


Nutrition

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