Southwestern Red Beans and Rice

Name: Southwestern Red Beans and Rice
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes with zesty mild green chiles, undrained (such as Del Monte); 28 2-inchs 1/2-inch) flour tortillas; 1 Tbsp chopped fresh cilantro; 249 grams package precooked whole-grain brown rice (such as Uncle Bens Ready Rice); 57 grams 1/2 cup reduced-fat shredded cheddar cheese; 227 grams package presliced mushrooms; 454 grams light red kidney beans, rinsed and drained; 0 teaspoons salt

Southwestern Red Beans and Rice is a vegetarian main course. This recipe serves 4. One serving contains 2847 calories, 86g of protein, and 57g of fat. This recipe covers 62% of your daily requirements of vitamins and minerals. Head to the store and pick up pre mushrooms, cilantro, cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 13 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add mushrooms to pan; cook 6 minutes or until lightly browned, stirring occasionally. Stir in rice and next 4 ingredients. Cover and bring to a boil; reduce heat, and simmer 4 minutes or until thoroughly heated.

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Mushrooms

Rice

Equipment you will use

Frying Pan

While rice mixture cooks, warm tortillas according to package directions.

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Tortilla

Rice

Sprinkle rice mixture with cheese and cilantro.

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Cilantro

Cheese

Rice

Serve immediately with tortillas.

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Tortilla

Choice ingredient

Kidney beans are a great pantry staple, and they provide an excellent low-fat source of fiber, protein, potassium, and magnesium. Rinsing and draining canned beans reduces the sodium by 40 percent.

Ingredients you will need

Kidney Beans