Here’s a delicious southwestern twist on a perennial favorite: rice and beans. Corn, black beans and diced tomatoes infuse this dish with mouthwatering flavor.
This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Alexandra Caspero MA, RD
- 2 teaspoons olive oil
- 2 medium zucchini, chopped
- 1 cup chopped green pepper
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1 (15 ounce) can low-sodium black beans, drained and rinsed
- 1 (14.5 ounce) can low-sodium diced tomatoes, drained
- 2 pouches Uncle Ben’s Ready Rice Spanish Style
Heat the olive oil in a medium sauce pan over medium heat. Add the zucchini and cook until slightly softened, about 4 minutes. Add in the chopped green pepper, frozen corn and chili powder, and cook an additional 2-3 minutes until corn is cooked through. Stir in the black beans and canned tomatoes. While mixture is heating, heat rice in microwave according to package directions. To serve, place rice in the bottom of a bowl and top with vegetable bean mixture. Serves 6.
Serving Size: 2/3 cup rice and 1 cup vegetable and bean mixture
CALORIES 250; TOTAL FAT 4g; SAT. FAT 0g; CHOL. 0mg; SODIUM 526mg; CARB. 48g; FIBER: 10g; SUGARS 4g; PROTEIN 10g; POTASSIUM 866mg