Makes 4 servings
2 cups cooked pinto beans or 1 (15 oz.) can of pinto beans (no salt added)
1 cup dry brown rice
2 cups water
½ medium yellow onion
2 bell peppers
1 Tbsp. cumin
2 tsp. oregano
1 Tbsp. water
1 cup shredded cheddar cheese or guacamole
2 cups salsa*
Combine brown rice and water in a medium saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for 20-25 minutes or until rice is done.
While the rice is cooking. Heat oil in a large pan over medium heat and slice the onion into strips.
Sauté the onion in the hot oil. While the onion is cooking slice the peppers into strips. When the onions are translucent add the peppers to the pan. Add the cumin, oregano and water to the pan and stir until well combined.
Add the beans to the pepper mixture and cook until beans are heated through.
To serve, put a layer of rice and a layer of the bean and pepper mixture in a bowl. Top with cheese or guacamole and salsa.
Nutrition analysis per serving: 500 calories, 15 g fat, 20 g protein, 70 g carbohydrate, 13 g fiber, 1100 mg sodium
*Most of the sodium in this recipe is from salsa. To reduce the sodium content, try a low sodium salsa or fresh salsa.
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