Rice & Bean Burrito Bowl
| 11 |
35 |
318 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
6
|
Ingredients
|
1 1/2 cup
|
Brown rice, medium-grain, dry
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 can (15oz)
|
Black beans, canned
(drained and rinsed)
|
|
1 1/4 cup
|
Diced tomatoes, canned
(undrained)
|
|
1 pepper(s)
|
Green chili pepper (also chile or chilli)
(chopped)
|
|
1 medium pepper(s)
|
Green bell pepper
(diced)
|
|
1 small
|
Yellow onion
(diced)
|
|
3 clove(s)
|
Garlic
|
|
2 cup
|
Chicken broth (stock), low sodium
|
|
1 tsp
|
Chili powder
|
|
1 tsp
|
Cumin
|
Instructions
TO FREEZE AND COOK LATER:
Label a 1-gallon-sized plastic freezer bag.
Add all ingredients to your freezer bag.
Remove as much air as possible, seal, and freeze for up to three months.
TO COOK:
Thaw freezer meal.
Add contents of freezer bag to large skillet, pot, or saute pan.
Bring to boil and simmer covered for 15-20 minutes, stirring occasionally,
until rice is soft.
Serve with sour cream, salsa and guacamole, if desired.
Nutrition Facts
Per Portion
Calories
318
Calories from fat
58
Calories from saturated fat
9.9
Total Fat
6.4 g
Saturated Fat
1.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.2 g
Monounsaturated Fat
3.9 g
Cholesterol
0
Sodium
540 mg
Potassium
686 mg
Total Carbohydrate
55 g
Dietary Fiber
8.3 g
Sugars
2.0 g
Protein
9.9 g
Dietary servings
Per Portion
| Grain |
1.5 |
| Meat Alternative |
0.4 |
| Vegetables |
1.5 |
Energy sources
Recipe from:
Skillet Freezer Meals by Kelly McNelis
