Cowboy Grub
Description
Low fat, hearty rice-and-bean hash with tomatoes and corn. Up the protein with a scoop of Greek yogurt.
Summary
| Yield | |
|---|---|
| Source | THM cookbook p59 |
| Prep time | |
| Cooking time | |
| Total time |
Ingredients
2
large onions (chopped) 3
green peppers (chopped) 2 c
cooked brown rice 2 cn
diced toatoes 3 c
cooked pinto beans (equal to 2 cans or cooked from 1/2c dry) 1 1⁄2 c
corn kernels 1 1⁄2 T
chili powder 1 1⁄2 t
garlic powder 1 1⁄2 t
ground cumin 1 1⁄2 t
salt 2 T
oilInstructions
- Sautee the onions and peppers in the oil in a large skillet or wok.
- Stir in the rest of the ingredients and continue to heat, stirring, until all is cooked through.
Notes
TIP: You can cook the beans and rice before hand in large quantities and freeze them in bags according to the portions in this recipe. When you are ready to make this dish, simply microwave and mix into the other ingredients.