RECIPES
Mexican Fried Rice and Beans (From Leftover: Steamed Rice)
by Livestrong_Recipes | Sep 30, 2015
- PREP
- 10 m
- COOK
- 04 m
- TOTAL
- 14 m
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
- 1 tbsp Organic Peanut Oil
- 1 cup cooked brown rice
- 1/2 cup Salsa Verde
- 2 cups pinto beans, canned
- 12 cherry tomato(s)
- 1/4 cup Cilantro
DIRECTIONS
1
Heat the oil in a well-seasoned wok or large cast iron skillet over high heat. Add the rice and stir-fry until it begins to crisp, about 3 minutes.
2
Add the salsa and pinto beans and stir-fry until fully heated, about 30 seconds. Remove from heat, add the tomatoes and cilantro, and stir until well combined, about 30 seconds.
3
Transfer to serving bowls. Garnish with additional fresh cilantro sprigs, if desired.
