You can have this deliciously nutritious Mexican-inspired meal on the table in under an hour--or even less if you cheat and use precooked brown rice!

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • For rice: In a medium saucepan, bring water to boiling. Add rice; reduce heat and simmer, covered, 40 minutes. Remove from heat; let stand, covered, 5 minutes.

  • For squash: Meanwhile, preheat oven to 425°. In a small bowl combine cumin, garlic powder and cayenne. In a medium bowl combine oil, salt and 1 1/2 teaspoons of the spice mixture. (Reserve remaining spice mixture to season the beans.) Add squash and toss to coat. Arrange in single layer in large, rimmed baking sheet. Roast 20 minutes or until tender, turning once.

  • For beans: Drain beans, reserving 3 tablespoons liquid. In a medium microwave-safe bowl, combine beans, reserved liquid and remaining spice mixture. Cover and cook on high (100% power) 2 minutes. Juice half of the lime; stir juice into bean mixture. Cut remaining lime half into wedges.

  • To serve: Divide rice among 4 shallow bowls. Top with squash, beans and desired toppers, including a wedge of lime for squeezing.

Nutrition Facts

394 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 5mg; sodium 860mg; potassium 1121mg; carbohydrates 64g; fiber 10g; sugar 6g; protein 11g; trans fatty acidg; vitamin a 14900IU; vitamin c 39mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 72mcg; vitamin b12mcg; calcium 187mg; iron 4mg.