Southwest Bowls
Ingredients
- 2 (3.5-oz) pkg boil-in-bag brown rice
- 1 (12-oz) pkg frozen corn kernels
- ¾ tsp ground cumin
- 2 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 1½ cups sour cream
- 1½ cups fresh salsa (or use jarred salsa)
- 3 green onions, sliced
Instructions
- Cook rice according to package directions.
- Meanwhile, cook corn and cumin in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned. Add beans, and cook 3 minutes or until thoroughly heated.
- Serve corn mixture over rice, top with sour cream, salsa, and onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
478
|
478
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 14 | 14 |
| Carb (g) | 72 | 72 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 556 | 556 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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