Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 206.9
Total Fat 1.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 483.5 mg
Potassium 498.1 mg
Total Carbohydrate 42.2 g
Dietary Fiber 8.2 g
Sugars 0.0 g
Protein 8.8 g
Vitamin A 11.9 %
Vitamin B-12 0.0 %
Vitamin B-6 12.9 %
Vitamin C 27.0 %
Vitamin D 0.0 %
Vitamin E 3.6 %
Calcium 4.9 %
Copper 24.0 %
Folate 30.2 %
Iron 14.8 %
Magnesium 21.6 %
Manganese 49.7 %
Niacin 12.9 %
Pantothenic Acid 7.7 %
Phosphorus 18.3 %
Riboflavin 6.8 %
Selenium 10.9 %
Thiamin 16.2 %
Zinc 9.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Southwestern Beans & Rice

View the full Southwestern Beans & Rice Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Southwestern Beans & Rice

71 calories of Brown Rice, long grain, (0.33 cup)

70 calories of Beans, black, (0.31 cup)

41 calories of Yellow Sweet Corn, Canned, (0.31 cup)

24 calories of Salsa, (0.33 cup)

Nutrition & Calorie Comments  

This is great! I drained and rinsed the corn and beans, and used a drained can of Rotel diced tomatoes and green chilies and about 8 oz salsa. For the rice, I substituted Green Giant cauliflower rice using about 3/4 of the bag. Put it in a low carb soft tortilla with some romaine lettuce.
Rinse canned beans, no whining about sodium. Add sharp cheddar or jack cheese, it needs cheese people.
Filling, good, and healthy without a lot of calories. What more can you ask for?
MY FAVORITE!! I only used one cup of rice and only had white rice on hand. But this came together SO FAST that I was able to whip it up after an extremely long day AND STILL HAVE TIME TO RELAX. So filling, healthy, and keeps protein in my vegetarian diet. THANK YOU!!!
My son loved it! We ate it on tortilla shells with a little shredded low fat cheese.
I made this with a few variations. I used dry cooked black beans instead of canned which cut down on the sodium. I browned onion, garlic, peppers with cumin, chili powder and added frozen corn to the pan, I used much less salsa, just several TBS in mixing with the rice, beans and onion mixture.
this was so yummy. i have eaten it the last two days. i have put it in a tortilla and added cheese.
also - put a handful of tortilla chips on plate, added this mixture on top, then sprinkled with low fat mexican cheese blend. microwaved for one minute till cheese melted. ate with sour cream.
This sounds like a great recipe. It is healthy and easy to make. I will use homeade salsa and dried black beans instead of canned an then corn that I canned myself so that I know how much less sodium there will be in it,as I use little to no salt when I can or preserve.
I just lOVE this, i use this type of method with rice for a lot of vegetables and beans. It fills you up and the calories are low.
If you use frozen or fresh Corn the calories are reduced considerably. Corn and Beans together also provide complete proteins.
I make this but I add some chicken then put it on lettucce for an awesome salad. If you add a little sour cream to it gives it a rich flavor without adding a lot of calories. Oh I use canned seasoned petite diced tomatoes also.
I make this all the time but I use taco sauce and chili powder instead of jarred salsa. So yummy and full of fiber so it fills you up!