Corn and Brown Rice Risotto
Citrus Arugula Salad with Jicama
Ingredients
- 1 (12-oz) pkg frozen fire-roasted corn, pepper, and onion blend
- 2 Tbsp olive oil
- 1 (15-oz) can low-sodium black beans, drained and rinsed
- 1 cup low-sodium vegetable broth
- 1 Tbsp taco seasoning
- 2 oz vegan cream cheese, softened
- 3 (8.8-oz) pouches microwavable brown rice (see Note)
- 1 pint grape tomatoes, halved
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Cook corn blend in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until thoroughly heated. Remove from skillet.
- Add beans, broth, and seasoning to skillet; stir and bring to a boil. Stir in cream cheese until melted.
- Meanwhile, microwave rice according to package directions. Add corn blend and rice to skillet; reduce heat and simmer 5 minutes or until thickened, stirring often. Season with salt and pepper to taste. Remove from heat; stir in tomatoes, and sprinkle with pepitas.
Side Dish Ingredients
- 2 oranges
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby arugula
- 1 jicama, peeled and cut into matchsticks
Side Dish Instructions
- Peel and section oranges, reserving juices in a small bowl. Whisk in oil, salt, and pepper.
- Add arugula, orange sections, and jicama to a large bowl. Drizzle with dressing; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
