Try this Mexican Rice and Bean Bake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Lightly oil a 9x13 baking dish.
Heat oil in a pot over medium heat. Add the onion, cover and cook until softened. Add garlic and cook 30 seconds. Stir in the rice, chili powder, and water and bring to boil. Turn off the heat and add the pepper and salt to taste.
Carefully transfer the rice mixture to the prepared pan. Stir in the salsa, beans, and corn. Cover tightly with foil and bake until the rice is tender and water absorbed, about 45 minutes.
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Serving Size: 1 Serving (2500g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2059 | ||
Calories from Fat: 292 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4075.9mg | 141 % | |
Potassium 5029.8mg | 132 % | |
Total Carbohydrate 373.7g | 110 % | |
Dietary Fiber 26.9g | 107 % | |
Sugars, other 346.8g | ||
Protein 77.6g | 111 % | |
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: 2059
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