Mexican Red Beans & Rice Recipe

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Ingredients:

Serving

1 1/2 cups brown rice
3 cups water
1 tbsp vegetable oil
1/2 tsp salt
1 -2 tbsp olive oil
1 large onion, finely diced
1 tbsp chili powder
2 (15 oz) cans red kidney beans, rinsed and drained
1 cup salsa (mild , medium or hot according to taste--i like newman's own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Directions:

In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
During the last 15 minutes that rice cooks, prepare bean mixture.
Heat olive oil in large skillet over med-high heat.
Add onions& saute for approx.
10 minutes or until translucent and soft.
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
Add beans, salsa and water to pan and cook for approx.
5 more minutes, until mixture is hot.
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.62 Kcal (970 kJ)
Calories from fat	65.1 Kcal
		% Daily Value*
Total Fat	7.23g	11%
Sodium	547.45mg	23%
Potassium	323.82mg	7%
Total Carbs	37.95g	13%
Sugars	3.22g	13%
Dietary Fiber	4.56g	18%
Protein	4.81g	10%
Vitamin C	2.6mg	4%
Iron	1.2mg	7%
Calcium	45.5mg	5%

Amount Per 100 g
Calories	93.2 Kcal (390 kJ)
Calories from fat	26.19 Kcal
		% Daily Value*
Total Fat	2.91g	11%
Sodium	220.28mg	23%
Potassium	130.3mg	7%
Total Carbs	15.27g	13%
Sugars	1.3g	13%
Dietary Fiber	1.84g	18%
Protein	1.94g	10%
Vitamin C	1.1mg	4%
Iron	0.5mg	7%
Calcium	18.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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