Southwest Bean Veggie Rice Bowl

By oldbklady

Ingredients

• 1 c. brown rice
• 1 1/2 c. water
• 1 can pinto beans, drained
• 1 ear corn on cob
• 1 med zucchini
• 1 med yellow squash
• 1/2 med onion
• 1/2 green or red bell pepper
• 1 clove garlic
• 1/4 c. salsa
• 2 tbs ancho chili powder
• 2 tbs cumin
• 2 tsp salt
• 2 tbs olive
• 1/2 c. shredded cheddar
• 4 tbs light sour cream or yogurt
• 3 green onions, sliced

Details

Servings 4

Preparation

Step 1

Cook rice according to package directions.

Chop zucchini, yellow squash, onion, bell pepper and garlic. Cut corn off cob.

Put oil into saute pan, heat up.

Add onion, bell pepper, squash, zucchini.
Cook until starting to soften then add garlic and corn.
Add chili powder, cumin and salt. Saute until veggies are tender. Add drained beans and continue cooking until heated through. Add salsa to pan and stir.

Put cooked brown rice into bowl top with bean mixture. Top with cheese, sour cream and green onions.