Try this Tex-Mex Rice Bowl recipe, or contribute your own.
Suggest a better description1. Heat rice according to directions.
2. Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.
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Serving Size: 1 Recipe (363g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 638 | ||
Calories from Fat: 413 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.9g | 61 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 161mg | 50 % | |
Sodium 160.7mg | 6 % | |
Potassium 806.4mg | 21 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.7g | ||
Protein 41.2g | 59 % | |
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: 638
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