Heart Healthy Tex-Mex Pilaf

I'm putting more meatless meals on our menu lately.  I am trying to do a better job getting vegetables and whole grains in our diet, When I find a dish that packs a punch with veggies, I'm trying it.  I like to share winning recipes with you that I've personally prepared, tasted, and served on my table.

The rice and bean based Tex-Mex Pilaf will definitely get made again in our house. The recipe is from the American Heart Association.  It's heart healthy and easy.

Heart Healthy Tex-Mex Pilaf

Tex-Mex Pilaf

1 cup uncooked instant brown rice
1 teaspoon olive oil
1 medium onion, chopped
6 ounces whole button mushrooms, quartered
1 medium carrot, cut into matchstick-size strips
1/2 teaspoon ground cumin
1 cup canned black beans, rinsed and drained
1 4-ounce can, chopped mild green chiles, drained
1/3 cup chopped fresh cilantro
4 ounces low-fat Colby-Jack cheese, shredded

Prepare the rice according to directions. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, mushrooms, carrot, cumin, for 5 minutes, or until the vegetables begin to lightly brown, stirring frequently.  Stir in the beans, chiles, and cilantro.  Cook for 1 minute, or until the beans are heated through, stirring frequently.  Remove from heat.  Stir in the rice and cheese.

I thought it was delicious.  The kids loved it. I served it with roasted asparagus and fresh farmers' market tomatoes.

Enjoy! Let me know if you try it. 

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