Cooking Matters: Mexican Rice and Beans

Cooking Matters: Mexican Rice and Beans

OSF Dietitian Ashley Simper joins Lexi in the kitchen with a new recipe.
Get geared up for Cinco de Mayo with this simple side dish!


1 teaspoon canola oil
¾ cup diced green pepper
½ cup diced onion
2 cups cooked brown rice
1 – 15 ounce can no salt added red kidney beans
1 – 14.5 ounce can no salt added diced tomatoes
½ Tablespoon minced garlic
1 Tablespoon chili powder
½ Tablespoon ground cumin
¼ teaspoon turmeric
½ teaspoon salt
3/4 cup light shredded cheese
1/2 cup light sour cream


1.  In a medium skillet on medium-high heat, sauté peppers and onions in olive oil for 3-5 minutes.
2.  Add rice, beans, tomatoes, garlic and spices.  Turn heat down to medium, cover and cook for 5 minutes. 
3.  Serve with light cheese and sour cream.
Serves 8
Nutrition Information
Per 3/4 cup serving
Calories:  175
Total Fat:  5 g
  Saturated Fat:  2 g
Sodium:  243 mg
Total Carbohydrate:  25g
  Dietary Fiber:  5 g
Protein:  9 g

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