Try this Mexican Bowl recipe, or contribute your own.
Suggest a better descriptionTHE RICE:
Blent together in a blender garlic, tomatoes, onion, water, chicken base, and salt and set aside.
Put 2 tbsp of extra virgin olive oil in a large skillet and add 1 cup of rice. Cook the rice until lightly toasted, then add the tomato mix, carrots, and green peas. Bring to boil, then transfer everything to the rice cooker and finish cooking the rice on the regular White Rice setting.
THE BEANS:
While the rice is cooking, cut the ΒΌ of medium size onion into onion rings and add the 2 tbsp of olive oil to a large skillet and grill the onion rings for about 5 min. Once finished, Remove the onions and place 1 can of beans onto the skillet and with a potato musher mush the beans into a coarse paste. Bring the beans to boil while mushing and then set aside.
SALAD:
GUACAMOLE:
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Serving Size: 1 Serving (1221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1419 | ||
Calories from Fat: 732 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 47g | 235 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1124.3mg | 39 % | |
Potassium 3234.9mg | 85 % | |
Total Carbohydrate 106.3g | 31 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 104.9g | ||
Protein 69.9g | 100 % | |
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: 1419
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