Photo Credit: Igor Dutina/ adobe stock
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
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1 tbsp Peanut Oil, Organic, Hi Oleic
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1 cup cooked brown rice
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1/2 cup Salsa Verde
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2 cups pinto beans, canned
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12 cherry tomato(s)
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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.