Tex-Mex Rice Bowl

Photo: José Picayo
Tex-Mex Rice Bowl is your answer to a quick & easy one-dish meal for those busy weeknights. A pouch of precooked brown rice gives a head-start to getting this meal to the table fast. Serve with Avocado-Butter Lettuce Salad.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 11 Minutes
Total: 11 Minutes

Nutritional Information

Calories 306
Fat 7.6 g
Satfat 2.5 g
Monofat 2.5 g
Polyfat 0.3 g
Protein 18.1 g
Carbohydrate 44.4 g
Fiber 4.3 g
Cholesterol 37 mg
Iron 2.7 mg
Sodium 503 mg
Calcium 28 mg

Ingredients

1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
8 ounces ground sirloin
1/4 cup water
1 1/2 tablespoons 40%-less-sodium taco seasoning (such as Ortega)
1/2 cup frozen whole-kernel corn
1 (15-ounce) can organic black beans, rinsed and drained
1 cup fresh pico de gallo
1 jalapeño pepper, minced
4 teaspoons chopped fresh cilantro

Preparation

1. Heat rice according to directions.

2. Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Robin Bashinsky,

April 2012