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Southwest Rice Bowl

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Course: Dinner, Lunch
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 150kcal

Ingredients

  • 1 zucchini (cut into bite-sized pieces)
  • Handful of cherry tomatoes cut in half
  • 1 can (14.5 ounces low sodium black beans, rinsed and drained)
  • 2 cups cooked brown rice
  • 1 tsp. olive oil
  • 1/2 cup chicken or vegetable broth
  • 4 eggs
  • Salt to taste
  • Pepper to taste
  • Optional: 1/4 cup shredded cheese

Instructions

  • In a large frying pan, sauté zucchini, tomatoes, beans, and cooked rice in olive oil. Season with salt and pepper to taste.
  • When rice begins to stick, add broth and cook until zucchini begins to brown, about 5 to 7 minutes.
  • Meanwhile, prepare eggs in a separate nonstick pan to desired preparation (scrambled, sunny side up, or poached work well).
  • Serve rice mixture in bowls, and top with eggs, cheese, and some freshly ground pepper.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 172mgPotassium: 254mgFiber: 2gSugar: 2gVitamin A: 161IUVitamin C: 9mgCalcium: 20mgIron: 1mg
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Nutrition Facts
Southwest Rice Bowl
Amount per Serving
Calories
150
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Sodium
 
172
mg
7
%
Potassium
 
254
mg
7
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
161
IU
3
%
Vitamin C
 
9
mg
11
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.