Per serving:
258 cal., 8g fat, 0mg chol., 1385mg sodium, 38g carbo., 10g pro., 9g fiber
1. Saute onion, bell pepper and garlic in oil in large, deep skillet over medium-high heat 5 minutes or until vegetables are tender. Add chicken broth, black beans and tomatoes. Reduce heat; simmer 5 minutes, stirring frequently.
2. Add rice, cumin and salt and pepper to taste. Cover and simmer over low heat 15 to 20 minutes or until rice is tender. Top with fresh cilantro and serve.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 176 | ||
Calories from Fat: 16 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 468.3mg | 16 % | |
Potassium 449.4mg | 12 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 24.2g | ||
Protein 8.9g | 13 % | |
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: 176
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