Warming Mexican Beans and Rice

Healthy Recipes

Authored By: Polly Pitchford, Full Spectrum Health™

A great way to use leftover rice. Quick and delicious.

Diet Types: Low Fat, Vegan, Vegetarian

Ingredients:

2 cups cooked pinto or aduki beans

1/2 teaspoon salt

1 teaspoon oregano

1 teaspoon chili powder

1/2 teaspoon Cumin

1-2 cloves garlic, minced

2 tomatoes, chopped

3 cups cooked, warm brown rice

Garnish with chopped scallion, chopped parsley, bell pepper strips and avocado

1 tablespoon extra virgin olive oil (optional)

Serves: 2

Cooking Time: Under 15 minutes

Instructions:

In a large skillet, mix together beans with spices and cook over medium heat for 7-8 minutes. Add chopped tomatoes and cook until heated through. Stir in olive oil (optional, not included in nutrition analysis). Place warmed rice on individual serving plates and spoon beans on top. Garnish and serve.

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Nutrition Facts

Serving Size: 1
Servings per Recipe: 2

Amount Per Serving

Calories 570 Calories from Fat 47

% Daily Value*

Total Fat 5g	8%

Saturated Fat 1g	5%

Mono Fat 2g

Sodium 1315mg	55%

Total Carbs 113g	38%

Dietary Fiber 18g	74%

Protein 20g

Iron	43%

Calcium	16%

Vitamin B-6	40%

Vitamin C	30%

Vitamin E	14%

Vitamin A	13%

Selenium	33%

Manganese	200%

Copper	35%

Zinc	25%

Pantothenic acid	18%

Niacin	28%

Riboflavin	18%

Thiamin	40%

Folate	45%

Potassium	33%

Phosphorus	49%

Magnesium	53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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