Try this Mexican Rice & Beans recipe, or contribute your own.
Suggest a better descriptionRinse rice, place in saucepan with 3 cups water, and cook according to package directions.
While rice is cooking, drain tomatoes, reserving liquid. Chop tomatoes into small chunks.
Heat olive oil in large skillet over medium high heat. Add onion and garlic. Saute until onion is translucent and garlic is fragrant.
Add cumin, chili powder, black beans, and chipotle peppers plus adobo sauce; stir to combine.
Add tomato juice and vegetable broth (or water) and bring to a boil. Lower heat and cook for several more minutes until most of the liquid has absorbed.
Add tomatoes, chopped cilantro, and rice; stir to combine. Serve immediately.
If serving wrapped in tortilla - makes far more than 6 services
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 426 | ||
Calories from Fat: 35 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 417.3mg | 14 % | |
Potassium 926.5mg | 24 % | |
Total Carbohydrate 81.7g | 24 % | |
Dietary Fiber 15.4g | 61 % | |
Sugars, other 66.3g | ||
Protein 17.9g | 26 % | |
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: 426
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