Green Chile Rice Skillet
- 3 (3.5-oz) pouches boil in bag brown rice
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 2 (15-oz) cans pinto beans, rinsed and drained
- 1 cup less sodium chicken broth
- 1 (7-oz) can mild diced green chiles
- 1 (1-oz) less sodium taco seasoning
- 1 (8-oz) carton sour cream
- ½ cup chopped fresh cilantro
- Cook rice according to package directions.
- Meanwhile, cook bell pepper blend in a large nonstick skillet over medium-high heat 5 minutes or until tender.
- Stir in beans, broth, chiles, and taco seasoning; cook 5 minutes or until thickened. Stir in rice until combined. Top with sour cream and cilantro.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Calories |
415
|
0
|
415
|
| Fat (g) |
8 |
8 |
| Sat. Fat (g) |
4 |
4 |
| Protein (g) |
15 |
15 |
| Carb (g) |
69 |
69 |
| Fiber (g) |
11 |
11 |
| T. Sugs (g) |
7 |
7 |
| A. Sugs (g) |
0 |
0 |
