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5 from 1 vote

Mexican Vegetable Skillet over Rice

from Tiffany at eatathomecooks.com
Prep Time15 mins
Total Time15 mins
Servings: 6 to 8
Calories: 599kcal

Ingredients

  • 2-3 Tbs. olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 bell pepper any color chopped
  • 2 zucchini chopped
  • 1 cup corn
  • 2 15 oz. cans dark red kidney beans drained and rinsed
  • 15 oz. can diced tomatoes with juice
  • 4 oz. can diced green chilis
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • ½ cup cheddar cheese shredded, omit for vegan
  • ½ cup sour cream if desired, omit for vegan

For Instant Pot rice:

  • 2 cups brown rice listed above
  • 2½ cups water

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For skillet:

  • Cook onion and garlic in oil in a large skillet until onion is soft.
  • Add the bell pepper and zucchini and cook for several minutes till tender-crisp.
  • Add corn, beans, tomatoes, green chilis and spices.
  • Cook several more minutes until it's all hot.
  • Serve beans over rice.
  • Top with cheese and sour cream, if desired.

Nutrition

Serving: 6to 8 | Calories: 599kcal | Carbohydrates: 97g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 291mg | Potassium: 1272mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1546IU | Vitamin C: 55mg | Calcium: 212mg | Iron: 8mg