|
|
Warming Mexican Beans and Rice
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
A great way to use leftover rice. Quick and delicious.
|
 |
|
Diet Types: Low Fat, Vegan, Vegetarian
|
|
|
Ingredients:
2 cups cooked pinto or aduki beans1/2 teaspoon salt1 teaspoon oregano1 teaspoon chili powder1/2 teaspoon Cumin1-2 cloves garlic, minced2 tomatoes, chopped3 cups cooked, warm brown riceGarnish with chopped scallion, chopped parsley, bell pepper strips and avocado1 tablespoon extra virgin olive oil (optional)
|
|
|
Serves: 2
|
|
|
Cooking Time: Under 15 minutes |
|
| Instructions: |
| In a large skillet, mix together beans with spices and cook over medium heat for 7-8 minutes.
Add chopped tomatoes and cook until heated through. Stir in olive oil (optional, not included in nutrition analysis).
Place warmed rice on individual serving plates and spoon beans on top.
Garnish and serve.
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 2
|
| Amount Per Serving |
|
Calories 570
Calories from Fat 47
|
|
|
% Daily Value*
|
| | Total Fat 5g | 8% | | | Saturated Fat 1g | 5% | | | Mono Fat 2g | | | | Sodium 1315mg | 55% | | | Total Carbs 113g | 38% | | | Dietary Fiber 18g | 74% | | | Protein 20g | | | | Calcium | 16% | | | Iron | 43% | | | Vitamin B-6 | 40% | | | Vitamin A | 13% | | | Vitamin E | 14% | | | Vitamin C | 30% | | | Thiamin | 40% | | | Riboflavin | 18% | | | Niacin | 28% | | | Pantothenic acid | 18% | | | Folate | 45% | | | Magnesium | 53% | | | Phosphorus | 49% | | | Potassium | 33% | | | Zinc | 25% | | | Copper | 35% | | | Manganese | 200% | | | Selenium | 33% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
