Veggie Mexican

veggie mexican

(serves 4)

1 Tbsp. olive oil
½ cup chopped onions
½ cup chopped mushrooms
1 15-ounce can of red kidney beans, drained and rinsed very well
1 ¾ cup low-sodium/fat-free chicken broth
10 ounce frozen corn
1 cup chunky salsa
½ cup brown rice dry
¼ cup dry lentils, rinsed
1-cup broccoli and zucchini, diced
½ tsp. chili powder
½ tsp. garlic powder

Brown onions in olive oil and then add everything in order. You may want to add other vegetables or grains. If you add grains, add the appropriate amount of water. Let this mixture simmer for 20-30 minutes or until rice is tender. Can be served in a tortilla and/or with salad.

About Author: Marci Sloane
Marci Sloane is a registered and licensed dietitian and certified diabetes educator. She is the Food Majesty and author of several books.

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