Try this Rice and Beans recipe, or contribute your own.
Suggest a better descriptionIngredients:
1 tablespoon
Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (238g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 172 | ||
Calories from Fat: 35 (20%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.9g | 5 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 8.3mg | 3 % | |
Sodium 280.3mg | 10 % | |
Potassium 276.5mg | 7 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 26.8g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.