Mexican Rice and Veggie Skillet


Serves: 4
Total Calories: 414

Ingredients

1 (15-ounce) can kidney beans, drained, rinsed
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 (10-ounce) can mild enchilada sauce
1 cup water
2 cups frozen mixed vegetables
1 1/2 cups uncooked instant brown rice

Directions:

1. In large nonstick skillet, combine all ingredients except rice mix well. Bring to a boil. Stir in rice. Reduce heat to low cover and simmer 18 to 20 minutes or until liquid is absorbed and rice is tender, stirring occasionally.

2. Remove skillet from heat. Fluff mixture with fork. If desired, add salt and pepper to taste.

Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 300 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 640 mg 27% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 8 g 32% * Sugars: 5 g * Protein: 11 g * Vitamin A: 35% * Vitamin C: 20% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 1 Vegetable, 1/2 Fat or 3 1/2 Carbohydrate, 1 Vegetable, 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 414
Calories from Fat: 37

This Mexican Rice and Veggie Skillet recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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