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Mexican Beans & Rice

1/2

Mexican Beans & Rice

2/2

By Randi Cockrell

Mexican Beans & Rice

Prep:10minCook:15min

Cheap and easy rice and beans served with a salad or cooked greens

Updated at: Thu, 17 Aug 2023 08:45:10 GMT

Nutrition balance score

Great

Glycemic Index

47

Low

Glycemic Load

27

High

Nutrition per serving

Calories421.4 kcal (21%)

Total Fat15.8 g (23%)

Carbs57.6 g (22%)

Sugars7.6 g (8%)

Protein14.2 g (28%)

Sodium610 mg (31%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 ½ Tbsolive oil

0.5 Tbschili powder

½ tspcumin

15 ozcan dark red kidney beans

drained and rinsed

½ cupsalsa

2 cupsbrown rice

¼ cupcheddar cheese

¼ cupsour cream

2 Cupswater

to prepare rice

Instructions

Step 1

cook onion and garlic in oil in medium skillet until onion is soft.

Step 2

Add spices, beans, and salsa. Cook several minutes until hot.

Step 3

Wash and chop veggies for salad. Cook rice according to package.

Step 4

Serve bean mix over rice. top with cheese and sour cream.

Notes

1 liked

0 disliked

Delicious

Easy

Go-to

Moist

Under 30 minutes

Randi Cockrell· 3 years ago

Under 30 minutes

Mexican red beans with rice is a staple in our meal rotation. We typically serve it with collard greens or kale. Corn bread or Johnny cake also pictured here. I also did not have salsa so I substituted canned Rotella tomatoes and chilis.

Mexican red beans with rice is a staple in our meal rotation. We typically serve it with collard greens or kale. Corn bread or Johnny cake also pictured here. I also did not have salsa so I substituted canned Rotella tomatoes and chilis.

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