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Mexican Beans and Rice


An easy and tasty side dish - spicy beans and rice.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


2 teaspoons sunflower oil
1 large onions
peeled, chopped
1 each green chili peppers
seeded, chopped
8 ounces long grain rice
2 each tomatoes
skinned, seeded
3 cups vegetable stock
3.5 ounces pinto beans
1 x black pepper


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

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 23611% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 18%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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