Pinto Beans & Rice
Yield
2 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
brown, cooked |
|
| 15 | ounces |
pinto beans
|
|
| 1 | cup |
iceberg lettuce
shredded |
|
| 1 | cup |
tomatoes
coarsely chopped |
|
| 1 | medium |
sweet red bell peppers
|
|
| 1 | small |
onions
|
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | x |
salsa
|
*
|
| 1 | x |
yogurt, plain
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
brown, cooked |
|
| 433.5 | ml/g |
pinto beans
|
|
| 237 | ml |
iceberg lettuce
shredded |
|
| 237 | ml |
tomatoes
coarsely chopped |
|
| 1 | medium |
sweet red bell peppers
|
|
| 1 | small |
onions
|
|
| 59 | ml |
cilantro
chopped |
|
| 1 | x |
salsa
|
*
|
| 1 | x |
yogurt, plain
|
*
|
Directions
Stem, seed, and coarsely chop bell pepper.
Chop onion and cilantro leaves.
In a 2 to 3 quart microwave safe bowl mix rice, beans, ½ cup lettuce, ½ cup tomato, ½ of the bell pepper, ½ of the onion, and ½ of the cilantro.
Cover and cook on full power for 3 minutes.
Stir, cover, and cook until hot throughout, 1 to 2 minutes longer.
Stir in remaining vegetables.
Spoon into individual bowls and garnish with salsa, yogurt, and salt to taste.
