Veggie-packed, Pantry-friendly Southwest Rice Bowls - MetroFamily Magazine
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Veggie-packed, Pantry-friendly Southwest Rice Bowls

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Spice things up with this Southwest Rice Bowl from Shape Your Future. It’s a great way to use affordable and healthy pantry staples like brown rice and black beans.

Southwest Rice Bowls

1 zucchini, cut into bite-sized pieces
Handful of cherry tomatoes cut in half
1 can (14.5 ounces) low sodium black beans, rinsed and drained
2 cups cooked brown rice
1 teaspoon olive oil
1/2 cup chicken or vegetable broth
4 eggs
Salt to taste
Pepper to taste
Optional: 1/4 cup shredded cheese

In a large frying pan, sauté zucchini, tomatoes, beans and cooked rice in olive oil. Season with salt and pepper to taste. When rice begins to stick, add broth and cook until zucchini begins to brown, about 5 to 7 minutes.
Meanwhile, prepare eggs in a separate nonstick pan to desired preparation (scrambled, sunny side up, or poached work well). Serve rice mixture in bowls, and top with eggs, cheese, and some freshly ground pepper.

Click here for a downloadable recipe card.

Looking for more healthy recipes and activities? Check out this article focused on simple ways to boost your family’s health. We’d like to extend a special thanks to our partners at Shape Your Future for their valuable insights on easy lifestyle changes for improved health.

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