Feel free to substitute the brown rice with another grain, if you don’t have any rice in your pantry. Bulgur, barley, and quinoa will work nicely here. Yellow squash and pink pinto beans help you to create a colorful, attractive meal for the dining table. Learn more about how to incorporate colors into your meals on our website >

Homestyle Squash and Pinto Beans

Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. Serve with a salad and fruit wedges.

Ingredients

Makes 4 servings

1/4 cup vegetable broth
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash (1/2-inch thick)
1 cup sliced zucchini (1/2-inch thick)
1/2 cup fresh corn kernels
1 16-ounce can pinto beans, drained
1 14.5-ounce can diced tomatoes, undrained
3 fresh thyme sprigs
2 cups cooked brown rice

Directions

Heat broth in a large skillet over medium-high heat. Add onion, jalapeno, and garlic and sauté 2 minutes. Stir in squash and zucchini and sauté 2 minutes. Add corn, beans, tomatoes and their liquid, and thyme. Cover, reduce heat, and simmer 10 minutes. Discard thyme. Serve over rice.

Per serving (1/4 recipe): 268 calories; 1.9 g fat; 0.3 g saturated fat; 6.4% calories from fat; 0 mg cholesterol; 11.6 g protein; 53.6 g carbohydrates; 5.6 g sugar; 11.9 g fiber; 323 mg sodium; 91 mg calcium; 3.4 mg iron; 14.9 mg vitamin C; 270 mcg beta-carotene; 1.6 mg vitamin E

Recipe from Brie Turner-McGrievy, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.