Lots of filling grains, healthy veggies and southwestern flavor make this a meal to enjoy any time of day.
Rice Bowl Southwestern Style
Ingredients
1 teaspoon vegetable oil
1 cup chopped vegetables (try a mixture: bell peppers, onion, corn, tomato, zucchini)
⅛ teaspoon salt
1 cup cooked brown rice
1 cup protein (see Notes)
⅛ teaspoon each garlic powder, oregano and cumin (optional)
2 Tablespoons salsa, shredded cheese or low-fat sour cream
(try Food Hero's Salsa Roja or Salsa Verde)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a medium skillet, heat oil over medium-high heat (350 degrees F in an electric skillet). Add vegetables and salt. Cook until tender-crisp, about 3 to 5 minutes.
- Add cooked rice; cooked protein, garlic powder, oregano and cumin, if desired. Heat through.
- Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Try cooked beans, tofu, chicken, beef, pork, tuna, salmon, turkey, shrimp, or hard-boiled eggs for the protein.
- For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.
- You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
- Try other toppings such as chopped cilantro, sliced radishes or Food Hero Refrigerator Pickled Vegetables.
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Comments
Great recipe you can use whatever you have on hand and make different for any family member! My kids love it and I can put it together in minutes -- they love picking their toppings!
This is a great way to use up leftover rice. I use beans and whatever veggies I have on hand and the bowl always turns out so yummy!