Mexican Beans and Rice
Fast and delicious side dish with brown rice, beans, corn, prepared salsa and spinach.
Servings: 6 servings
Calories: 189kcal
Ingredients
- 1 ¾ cups beef broth
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups instant brown rice
- 1 can (15.5 ounces) pinto beans drained
- 1 cup frozen corn
- ½ cup prepared salsa
- 1 can (3.5 ounces) fire-roasted jalapenos
- ½ teaspoon roasted cumin
- 1 cup frozen spinach
Instructions
- Bring the beef stock and butter to a boil in a medium saucepan.
- Stir in the salt, pepper and rice.
- Turn off the heat, cover the pan, and allow the rice to absorb the liquid.
- Once the liquid is absorbed (approximately 7-10 minutes), return the pan to medium/low heat and stir in the beans, corn, salsa, cumin, jalapenos and the frozen spinach.
- Stir to combine and heat through.
- Serve
Notes
Adding cooked beef or chicken is a great way to use up leftovers and turn this from a side dish to a 15 minute main course.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 664mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3269IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg