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Mexican Beans & Rice.

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

35 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
10 ml sunflower oil
plus 2 tsp sunflower oil.
* Camera
1 large onions
peeled and chopped
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1 x green chili peppers
de-seeded and chopped
* Camera
225 grams long grain rice
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2 each tomatoes
skinned and de-seeded
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750 ml vegetable stock
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100 grams pinto
or red kidney
*
1 x beans
cooked
* Camera
1 x black pepper
ground
* Camera

Ingredients

Amount Measure Ingredient Features
1E+1 ml sunflower oil
plus 2 tsp sunflower oil.
* Camera
1 large onions
peeled and chopped
Camera
1 x green chili peppers
de-seeded and chopped
* Camera
225 grams long grain rice
Camera
2 each tomatoes
skinned and de-seeded
Camera
7.5E+2 ml vegetable stock
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1E+2 grams pinto
or red kidney
*
1 x beans
cooked
* Camera
1 x black pepper
ground
* Camera

Directions

Heat the oil in a non-stick frying pan and cook the onion until soft (about 5 minutes).

Add the chili and rice and cook for a further 2 minutes or until the rice turns opaque. Chop the tomato and add to the rice. Pour in stock, bring to the boil, cover and simmer for 10 minutes.

Add the beans and black pepper, adding extra water if necessary.

Cook for a further 5 minutes. Drain and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 2985% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 273mg 11%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 22%
Sugars g
Protein 17g
Vitamin A 10% Vitamin C 20%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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