whole grain, vegetarian lunch recipe

Whole grain, vegetarian Spanish brown rice dish

Makes 6 servings
Serving Size: 1/2 cup

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  • Non-stick cooking spray
  • 1 small onion, finely chopped
  • 2 cups of cooked brown rice
  • 2 cups of salsa
  • 1 cup frozen or canned corn
  • 1 can black beans or kidney beans


  1. Saute onion in skillet sprayed with non-stick cooking spray.
  2. Add cooked rice, canned beans, corn and salsa to skillet and toss with onion.
  3. Heat thoroughly.
  4. Serve with whole grain tortilla chips or whole grain crackers.
  5. Optional: Toss in other vegetables, if desired.

Food Safety Tip: Be sure pot handles are turned away from front edge of stove so you don't accidentally knock pan off stove top.

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November 19, 2013
What a wonderful dish for using up leftovers!
November 21, 2013
I agree, Carmen. I've tossed in everything from stir fried celery, carrots, peppers, asparagus, a little jalapeno... and this dish seems to always come out delicious.
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