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 Tablespoons
salsa, shredded cheese or low-fat sour cream
Directions
In a medium skillet, heat oil over medium high heat (350 degrees in an electric skillet). Add vegetables and cook for 3 to 5 minutes or until vegetables are tender-crisp.
Add cooked meat, beans or tofu and cooked rice to skillet and heat through.
Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
Refrigerate leftovers within 2 hours.
Notes
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.
1 Comments for "Rice Bowl Southwestern Style"
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Submitted by TeresaP on Tue, 10/07/2014 - 13:11This 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!