Green Chile Rice Skillet
Ingredients
- 3 (3.5-oz) pouches boil in bag brown rice
- 1 (20-oz) pkg frozen pepper and onion blend
- 2 Tbsp olive oil
- 1 cup vegetable broth
- 2 (15-oz) cans pinto beans, rinsed and drained
- 1 (7-oz) can mild diced green chiles
- 1 (1-oz) envelope less sodium taco seasoning
- 1 (8-oz) carton vegan sour cream
- ½ cup chopped fresh cilantro
Instructions
- Cook rice according to package directions. Meanwhile, cook bell pepper blend in hot oil a large nonstick skillet over medium-high heat 5 minutes or until tender.
- Stir in broth, beans, chiles, and taco seasoning; cook 5 minutes or until thickened. Stir in rice. Top with sour cream and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
435
|
435
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 13 | 13 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 787 | 787 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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