Southwest Rice Bowl


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  • 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
  • Salt to taste
  • Pepper to taste
  • 1/2 cup chicken or vegetable broth
  • 4 eggs


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

Nutritional Information

Serving Size: 4
Calories: 300
Total Fat: 7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 234 g
Carbs: 44 g
Protein: 16 g



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