Veggie Mexican

Categorized as: Dinner, Salads, Vegetables
Makes 4 servings.


1 Tbsp. olive oil
½ cup chopped onions
½ cup chopped mushrooms
1 15-ounce can of red kidney beans, drained and rinsed very well
1 ¾ cup low sodium/fat chicken broth
10 ounce frozen corn
1 cup chunky salsa
½ cup dry lentils, rinsed
1 cup broccoli and zucchini, diced
½ tsp. chili powder
½ tsp. garlic powder


1. Brown onions in olive oil and then add everything in order. Simmer for 20-30 minutes or until rice is tender. Can be served in a tortilla and/or with salad.

Nutritional Info (per serving):

Carbohydrate 35g
Protein 12g
Fat 4g

Marci Sloane, MS, RD, LD/N, CDE, is a registered and licensed dietitian/nutritionist and certified diabetes educator with a degree in Nutrition and Physiology from Teachers College at Columbia University. Marci is the author of The Diet Game: Playing for Life! More about Marci Sloane

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.