cooking · Dinner

Veggie and Beans Rice Bowl

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.

Serves 3.

Nutritional stats per serving:

531 calories

14 grams fat

514 mg sodium

10 grams fiber

18 grams protein


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