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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: 3 to 4
Calories: 965kcal

Ingredients

  • 1-1½ Tbs. olive oil optional
  • 1 small onion chopped
  • 1 garlic clove crushed
  • 1 mall 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
  • 1½ cups cooked brown rice directions below
  • ¼ cup cheddar cheese shredded
  • ¼ cup sour cream if desired

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.
  • Do a quick pressure release.

For skillet:

  • Cook onion and garlic in a large skillet until onion is soft, add water or oil if they begin to stick to the pan.
  • Add the bell pepper and zucchini and cook for several minutes till tender-crisp.
  • 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: 965kcal | Carbohydrates: 169g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 318mg | Potassium: 1558mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2033IU | Vitamin C: 62mg | Calcium: 251mg | Iron: 10mg