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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 11 Minutes
Total: 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 7.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 18.1g
  • Carbohydrate: 44.4g
  • Fiber: 4.3g
  • Cholesterol: 37mg
  • Iron: 2.7mg
  • Sodium: 503mg
  • Calcium: 28mg

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
  • Avocado-Butter Lettuce Salad

Preparation

  1. 1. Heat rice according to directions.
  2. 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.
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