White Bean and Rice Bowl with Roasted Vegetables
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 (15 oz.) cans no added salt white beans | Drained and rinsed |
| 2 cups brown rice | |
| 2 bell peppers | Washed, trimmed and diced |
| 1 onion | Washed, peeled and diced. (or may use any onion) |
| 2 tablespoons lower sodium fajita seasoning mix | |
| 1 cup prepared Pico de Gallo sauce | |
| ½ teaspoon black pepper and salt | To taste |
| 1 cup low fat shredded cheddar cheese | |
| ½ cup olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a pot add rice and 5 cups of water. Cover. Bring to a boil. Reduce heat to low. Simmer 40-45 or until rice is tender. | |
| 2 | Preheat oven to 400 F degrees. Toss peppers and onions with olive oil. Season with salt and pepper. Spread on a baking sheet. Roast for 15-20 minutes until lightly browned. | |
| 3 | In a serving bowl, add a layer of rice, followed by beans. Top with vegetables, Pico de Gallo and cheese. |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
