Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies

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| | Serves 4

INGREDIENTS

  • 2 15-oz. cans red kidney beans, rinsed and drained
  • 2 cups frozen mixed vegetables, thawed
  • 2 cups fresh spinach leaves, shredded
  • 3 cups cooked brown rice, warmed
  • 1 cup finely chopped tomatoes
  • ½ cup finely chopped green onions
  • 1 cup Cilantro-Cashew Dressing
  • 2 tablespoon finely snipped fresh cilantro

This complete meal in a bowl requires very little cooking and has a lot of textures and flavors. Use any beans, grains, or vegetables you like—it will all come together wonderfully with our Cilantro-Cashew Dressing.

Instructions:

1. In a medium saucepan combine beans and ½ cup water. Cook over medium heat just until heated through, stirring occasionally.

2. Meanwhile, in a small saucepan cook frozen vegetables in a small amount of boiling water 5 minutes or just until tender; drain.

3. Divide spinach among soup or salad bowls. Add beans, vegetables, and rice. Top with tomatoes and green onions, and drizzle with Cilantro-Cashew Dressing. Sprinkle fresh cilantro over the top. Serve warm.

Photo by Jackie Sobon