This is my version of Gallo Pinto, a humble dish from Costa Rico, one of the Blue Zones. I've added some extra spices and our local jalapeno peppers. I can eat this for several meals, adding some cooked Brussels sprouts or cauliflower, or other leftover vegetables. I love serving it on top of chopped kale with some of my spicy Asian apple cider dressing.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 6|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 276.8mg||7 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 11.8g|
|Protein 6.8g||10 %|
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Calories per serving: 102
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