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Whole Foods Plant Based Mexican Vegetable Skillet over Rice

from Tiffany at eatathomecooks.com
Prep Time15 mins
Total Time15 mins
Servings: 6 to 8
Calories: 748kcal

Ingredients

  • 2-3 Tbs. olive oil optional
  • 1 onion chopped
  • 2 garlic cloves 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
  • 3 cups cooked brown rice directions below

For Instant Pot rice:

  • 3 cups brown rice listed above
  • 3¾ 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.
  • Do a quick pressure release.

For skillet:

  • Cook onion and garlic in a large skillet until onion is soft, add water or optional olive oil if onion & garlic begin to stick.
  • 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.

Nutrition

Serving: 6to 8 | Calories: 748kcal | Carbohydrates: 143g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Sodium: 222mg | Potassium: 1397mg | Fiber: 19g | Sugar: 7g | Vitamin A: 1332IU | Vitamin C: 55mg | Calcium: 145mg | Iron: 9mg