Beans 'N Rice Skillet
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | cup |
water
|
|
| ½ | cup |
salsa
thick and chunky |
|
| 16 | ounces |
tomato sauce
canned, no-salt-added |
|
| Remaining ingredients | |||
| 1 ½ | cups |
minute rice
uncooked |
|
| 1 | cup |
corn
frozen whole kernel |
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| 15 | ounces |
black beans
canned, drained and rinsed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 237 | ml |
water
|
|
| 118 | ml |
salsa
thick and chunky |
|
| 462.4 | ml/g |
tomato sauce
canned, no-salt-added |
|
| Remaining ingredients | |||
| 355 | ml |
minute rice
uncooked |
|
| 237 | ml |
corn
frozen whole kernel |
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 433.5 | ml/g |
black beans
canned, drained and rinsed |
|
Directions
Combine sauce ingredients in large skillet; mix well. Bring to a boil.
Stir in all remaining ingredients. Reduce heat to low; cover and simmer about 10 minutes or until rice is cooked and vegetables are tender.
