Warm Rice & Pintos Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 tablespoon olive oil
1 cup frozen corn
1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1 can (4 ounces) chopped green chilies
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 bunch romaine, quartered lengthwise through the core
1/4 cup finely shredded cheddar cheese
Instructions
In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally.
Serve over romaine wedges. Sprinkle with cheese.
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