Mexican-inspired black beans and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 serving Lundberg Wild Blend Brown Rice-1/2 cup cooked(1/4 dry) 2.25 cup Kroger black beans -no salt added 1 cup Coleslaw 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 6 clove Garlic 1 cup, chopped or sliced Red Ripe Tomatoes 1 serving 1/2 tsp. Cumin Powder (by ANEWAY) 1 tsp Coriander seed 0.5 tsp Club House Tex Mex Seasoning (by JILLSMYTH) 1 dash Pepper, black .5 tbsp Chosen Foods Avocado Oil
Soak the rice overnight (optional). Cook them as per instructions.
Heat avocado oil in pan. Add chopped onion, garlic, and spices. Cook till onions are soft.
Add tomato and coleslaw, and cook for a 2-3 minutes.
Add black beans and cooked rice. Stir to combine and ensure everything warms through.
Serving Size: 2 mains or 4 sides
Number of Servings: 2
Recipe submitted by SparkPeople user WILDEWIT.
Heat avocado oil in pan. Add chopped onion, garlic, and spices. Cook till onions are soft.
Add tomato and coleslaw, and cook for a 2-3 minutes.
Add black beans and cooked rice. Stir to combine and ensure everything warms through.
Serving Size: 2 mains or 4 sides
Number of Servings: 2
Recipe submitted by SparkPeople user WILDEWIT.
Nutritional Info Amount Per Serving
- Calories: 600.3
- Total Fat: 13.9 g
- Cholesterol: 3.3 mg
- Sodium: 248.2 mg
- Total Carbs: 99.9 g
- Dietary Fiber: 22.3 g
- Protein: 24.2 g
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