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Red Beans & Rice with Cilantro

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Submitted by mura

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

3 hrs

Ingredients

2 473
CUPS ML RED KIDNEY BEANS
cooked
2 473
CUPS ML RICE
cooked
4 4
2 2
EACH EACH CELERY STALKS
sliced
1 1
SMALL SMALL SWEET RED BELL PEPPERS
diced
¼ 59
CUP ML CANOLA OIL
¼ 59
CUP ML LIME JUICE
1 15
TABLESPOON ML WHITE VINEGAR
¼ 59
CUP ML CILANTRO
chopped
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML SUGAR
granulated
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground

Directions

In salad bowl combine beans, rice, onion, celery and red sweet pepper.

In jar with tight-fitting lid, shake together oil and remaining ingredients.

Pour over bean mixture, toss lightly to thoroughly coat.

Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 294 23% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 352mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 10% Vitamin C 28%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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