Chili Beans and Rice Over Lettuce
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serve this vegetarian dish as a lettuce wrap/salad or on a tostada shell if you like. It is more like a main dish than a side dish and is an excellent source of fiber.
1 cup rice, brown, quick cook
1/2 cup onion(s), medium, chopped
2 cans (15 ounces each) pinto beans, unsalted and fat free
1/3 cup corn, frozen white kernels
4 cups lettuce, shredded
1/2 cup cheese, cheddar, reduced fat, shredded
1 cup tomato(es), grape or cherry
1/2 avocado(s), Haas or any, sliced or mashed
1/3 cup sour cream, low fat or light
1/2 teaspoon cumin
In a large sauce pan bring 1 1/2 cups of water to a boil. Stir in rice, cumin and onion. Reduce heat, cover and simmer for 5 minutes. Stir in undrained chili beans and corn. Heat through. To serve, top lettuce with rice mixture. Sprinkle cheese and tomatoes over the top. Garnish with avocado and sour cream.
Per Serving About: 260 calories, 6 g fat, 2.5 g saturated fat, 0 g trans fat, 10 mg cholesterol, 12 g protein, 39 g carbohydrates, 9 g dietary fiber, 95 mg sodium, Exchanges: 2 starch, 0.5 vegetable, 0.5 lean meat, 1 fat, Carb Choices: 2