Dinner

Southwest Salsa and Beans over Rice is for Dinner.

Southwest Salsa and Beans over Rice takes 5 minutes to prepare.

Southwest Salsa and Beans over Rice takes 20 minutes to cook.

Southwest Salsa and Beans over Rice makes 6 servings.

The ingredients for Southwest Salsa and Beans over Rice are:

1 T olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 C celery, chopped
1 24-oz jar of Stop & Shop Southwest Style Salsa, Medium
1 15.5 oz. can of Goya Red Kidney Beans, rinsed & drained
1 15-1/4 oz can of Del Monte Whole Kernel Corn, No Salt Added, drained
1/3 C Monterey Jack cheese, shredded

Here is how you make Southwest Salsa and Beans over Rice:

Prepare rice as desired. This mixture will be served over the rice.Cook chopped onion, green pepper, and celery in olive oil until veggies begin to be translucent. Add entire jar of Salsa. Simmer for about 10 minutes. Add the rinsed and drained Red Kidney Beans and whole corn. Simmer for another 2 minutes. Serve over rice and sprinkle with cheese as desired.Makes six 1- C servings.Number of Servings: 6Recipe submitted by SparkPeople user SNIKTAW.

The nutritional information for Southwest Salsa and Beans over Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 209.6

• Total Fat: 5.2 g
• Cholesterol: 5.5 mg
• Sodium: 713.1 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 7.6 g
• Protein: 11.6 g