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Warm Rice & Pintos Salad

5 | 4 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Natalie Van Apeldoorn, Vancouver, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia

TEST KITCHEN APPROVED

Warm Rice & Pintos Salad

5 | 4 Reviews Add your review
Yield:4 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 1 bunch romaine, quartered lengthwise through the core
  • 1/4 cup finely shredded cheddar cheese
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Directions

  1. In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
  2. Add beans, rice, green chiles, salsa and cilantro; heat through, stirring occasionally.
  3. Serve over romaine wedges. Sprinkle with cheese.

Nutrition Facts

1 serving: 331 calories, 8g fat (2g saturated fat), 7mg cholesterol, 465mg sodium, 50g carbohydrate (5g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1/2 fat.
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