cooking · Dinner · Lunch

Brown Rice and Pinto Beans – a bit different

Originally this was supposed to be a cold salad. I went to taste it before serving and it was just not working. So I thought about it and wondered if pan frying it would help and it did, it was easy and delicious for a recent lunch. No photo, we were hungry!

Pan Fried Brown Rice and Pinto Beans

Ingredients:

  • 2 cups cooked brown rice (cooked and then cooled)
  • 1 cup frozen corn
  • 15 ounce can pinto beans, rinsed and drained
  • ΒΌ cup light balsamic vinaigrette dressing
  • 2 Tbsp vegetable oil

Directions:

Mix the rice, corn, beans and dressing together and let chill for a couple of hours or overnight.

Heat the oil in a large skillet over medium-high heat, add in the rice and cook, stirring often, until piping hot.

Serves 3 for lunch.

~Sarah

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