Today was a pretty busy day so I made this for dinner in 25 minutes!
Veggies and Beans Rice Bowl
1 cup long grain rice
2 cups lower sodium broth (chicken, beef or vegetable)
14 ounce bag Bird’s Eye Ultimate Southwest Blend
1 large red onion, peeled and diced (about 2 cups)
1 Tbsp olive oil
1/2 tsp dried oregano
1/2 tsp granulated garlic
3 ounce Queso Fresco cheese, crumbled small
Salsa to taste, if desired
In a small saucepan bring the broth a boil, add in the rice and turn to low. Stir well and cover tightly, let cook for 20 minutes.
Meanwhile heat the oil over medium in a mid size non-stick skillet. Add in the onion and frozen vegetables, cover and let cook till the onions are soft, stirring often. Add in the seasonings.
Split the rice into three bowls, top with the vegetables and then sprinkle on the Queso. Add salsa to taste if desired.
Nutritional stats per serving:
14 grams fat
514 mg sodium
10 grams fiber
18 grams protein