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Pinto Beans & Rice

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

5 min

Ready

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

Ingredients

Amount Measure Ingredient Features
1 cup long grain rice
brown, cooked
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15 ounces pinto beans
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1 cup iceberg lettuce
shredded
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1 cup tomatoes
coarsely chopped
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1 medium sweet red bell peppers
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1 small onions
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¼ cup cilantro
chopped
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1 x salsa
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1 x yogurt, plain
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Ingredients

Amount Measure Ingredient Features
237 ml long grain rice
brown, cooked
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433.5 ml/g pinto beans
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237 ml iceberg lettuce
shredded
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237 ml tomatoes
coarsely chopped
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1 medium sweet red bell peppers
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1 small onions
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59 ml cilantro
chopped
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1 x salsa
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1 x yogurt, plain
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Directions

Stem, seed, and coarsely chop bell pepper.

Chop onion and cilantro leaves.

In a 2 to 3 quart microwave safe bowl mix rice, beans, ½ cup lettuce, ½ cup tomato, ½ of the bell pepper, ½ of the onion, and ½ of the cilantro.

Cover and cook on full power for 3 minutes.

Stir, cover, and cook until hot throughout, 1 to 2 minutes longer.

Stir in remaining vegetables.

Spoon into individual bowls and garnish with salsa, yogurt, and salt to taste.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 539g (19.0 oz)
Amount per Serving
Calories 5814% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 678mg 28%
Total Carbohydrate 40g 40%
Dietary Fiber 15g 60%
Sugars g
Protein 39g
Vitamin A 57% Vitamin C 155%
Calcium 15% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

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