Mexi-Veggies and Rice
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 390.8
- Total Fat: 6.5 g
- Cholesterol: 15.0 mg
- Sodium: 1,235.3 mg
- Total Carbs: 69.2 g
- Dietary Fiber: 16.0 g
- Protein: 22.6 g
View full nutritional breakdown of Mexi-Veggies and Rice calories by ingredient
Introduction
A mexican spin on red-beans and rice with more veggies A mexican spin on red-beans and rice with more veggiesNumber of Servings: 2
Ingredients
-
One Can of Black Beans
One Can of Diced Tomatoes (or fresh if you prefer)
1 Green Bell Pepper
1/2 tsp. Garlic
1.5 ounces Mexican Cheese ( I use Sargento Reduced Fat)
1/2 Cup (uncooked) Brown Rice
Directions
Drain as much juice as possible (some will still remain) from The black beans, and tomatoes and put into a pot on medium/low ( I put it on about a 3 on a scale of 10) and let sit stirring occasionally.
Chop green bell pepper, and add along with garlic to the pot.
Add the cheese, after it melts stir well.
Wait until the veggies are softened, and the texture of the mix is similar to Red Beans and Rice.
Season as desired. I usually use Tony Cachere's seasoning, a bit of pepper, and sometimes salt if I use unsalted tomatoes, but your tastes may very.
Serve over cooked Rice
Number of Servings: 2
Recipe submitted by SparkPeople user LASPORTCHICK.
Chop green bell pepper, and add along with garlic to the pot.
Add the cheese, after it melts stir well.
Wait until the veggies are softened, and the texture of the mix is similar to Red Beans and Rice.
Season as desired. I usually use Tony Cachere's seasoning, a bit of pepper, and sometimes salt if I use unsalted tomatoes, but your tastes may very.
Serve over cooked Rice
Number of Servings: 2
Recipe submitted by SparkPeople user LASPORTCHICK.