Mexican Beans and Rice Recipe

Recipesfull introduces to you: Popular Recipes. (Mexican Beans and Rice Recipe). Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 5

Yield: 5 cups

Mexican Beans and Rice Recipe

Ingredients

1 tablespoon olive oil

1 cup uncooked regular long-grain white rice

1 medium onion

diced

1 medium green pepper

diced

3 cups Swanson® Mexican Tortilla Flavor Infused Broth

2 tablespoons tomato paste

1 (15 ounce) can black beans

rinsed and drained

¼ cup chopped fresh cilantro leaves

Tips

Directions

Step 1

Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice onion and pepper and cook and stir for 2 minutes.

Step 2

Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro if desired and cook until the mixture is hot.

Nutritional Information

Mexican Beans and Rice Recipe

Servings Per Recipe:5

Calories: 273.9

% Daily Value *

Protein: 9.5g 19%

Carbohydrates: 51g 17%

Dietary Fiber: 7.4g 30%

Sugars: 2.4g

Fat: 3.7g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 346.1IU 7%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.2mg 15%

Vitamin C: 25.1mg 42%

Folate: 125mcg 31%

Calcium: 52.2mg 5%

Iron: 3.3mg 19%

Magnesium: 51mg 18%

Potassium: 452.3mg 13%

Sodium: 861.5mg 35%

Thiamin: 0.3mg 34%

Calories From Fat: 33

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.