Vegan Mexican Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 256.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.7 g
- Protein: 6.1 g
View full nutritional breakdown of Vegan Mexican Rice calories by ingredient
Introduction
Colorful and not to spicy! Vegan and it includes protein. Low calorie, and only 220 mg of sodium, cut down on the sodium by adding no salt added corn and tomatoes. Very filling! Colorful and not to spicy! Vegan and it includes protein. Low calorie, and only 220 mg of sodium, cut down on the sodium by adding no salt added corn and tomatoes. Very filling!Number of Servings: 8
Ingredients
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1 14.5 oz can diced tomatoes (undrained)
1 14.5 oz can tomatoes w/ green chiles (undrained)
1/2 14 oz can of corn
1 14 oz can black beans
1 cup white rice
1 1/2 cups water
1 medium green pepper
1 medium onion
2 tablespoons vegetable oil
1/4 c picante style salsa
top with: Jalapenos,black olives, soy cheese, tofutti sour cream (or whatever you like) -- not included in Calculations.
Directions
Chop green pepper and onions. In a large pan (with lid) add oil and heat. When oil is hot, add green peppers and onions. Cook until the onions are clear and green peppers are soft.
Next add all other ingredients. Do not drain the tomatoes. Stir and bring to a boil over high heat. Once boiling, turn down to low and cover. Cook for 20 minutes.
serves 8
Next add all other ingredients. Do not drain the tomatoes. Stir and bring to a boil over high heat. Once boiling, turn down to low and cover. Cook for 20 minutes.
serves 8
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