Mexican Vegetable Skillet over Rice
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 626kcal
Ingredients
- 1-1½ Tbs. olive oil
- 1 small onion chopped
- 1 clove garlic crushed
- 1 small bell pepper any color chopped
- 1 zucchini chopped
- ½ cup corn
- 15 oz. can dark red kidney beans drained and rinsed
- ½ 15 oz. can diced tomatoes with juice
- ½ 4 oz. can diced green chilis
- 1½ tsp. chili powder
- ½ tsp. cumin
- ¼ cup cheddar cheese shredded, omit for vegan
- ¼ cup sour cream if desired, omit for vegan
For Instant Pot rice:
- 1 cup brown rice listed above
- 1¼ 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: 3to 4 | Calories: 626kcal | Carbohydrates: 98g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 310mg | Potassium: 1311mg | Fiber: 17g | Sugar: 8g | Vitamin A: 2033IU | Vitamin C: 62mg | Calcium: 217mg | Iron: 8mg