Rice Bowl Southwestern Style

You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal. For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.

Ingredients

• 1 Tsp vegetable oil
• 1 Cup chopped vegetables (try a mixture – bell peppers, onion, corn, tomato, zucchini)
• 1 Cup cooked meat (chopped or shredded), beans or tofu
• 1 Cup cooked brown rice
• 2 Tbsp salsa, shredded cheese or low-fat sour cream

Directions

Step 1

In a medium skillet, heat oil over medium high heat (350 degrees in an electric skillet).

Step 2

Add vegetables and cook for 3 to 5 minutes or until vegetables are tender-crisp.

Step 3

Add cooked meat, beans or tofu and cooked rice to skillet and heat through.

Step 4

Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.

Step 5

Refrigerate leftovers within 2 hours.

Utensils Needed

• Knife
• Cutting board
• Bowl
• Spoon
• Measuring utensils

NUTRITION FACTS

Serving Size: 1 Cup

Nutrients	Amount
Calories	280
Total Fat	7 g
Saturated Fat	2 g
Cholesterol	55 mg
Sodium	230 mg
Total Carbohydrates	32 g
Dietary Fiber	4 g
Total Sugars	4 g
Added Sugars	0 g
Protein	22 g