Mexican Beans and Rice Recipe

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Ingredients:

Serving

1 -2 tbsp olive oil
1/4 cup onion, diced
1/2 large jalapeno pepper, chopped
1 garlic clove, minced
1 pinch cumin
4 medium tomatillos, peeled and diced
1 (15 oz) can pinto beans, drained and rinsed (preferably low-sodium )
2 tbsp cilantro, chopped
2 cups cooked brown rice

Directions:

Heat oil in a medium skillet.
Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender.
Add tomatillos. Cook 2-3 more minutes.
Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through.
Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.97 Kcal (1503 kJ)
Calories from fat	119.85 Kcal
		% Daily Value*
Total Fat	13.32g	20%
Sodium	45.79mg	2%
Potassium	352.36mg	7%
Total Carbs	54.37g	18%
Sugars	3.82g	15%
Dietary Fiber	6.67g	27%
Protein	7.87g	16%
Vitamin C	14.3mg	24%
Iron	0.9mg	5%
Calcium	42.3mg	4%

Amount Per 100 g
Calories	114.67 Kcal (480 kJ)
Calories from fat	38.28 Kcal
		% Daily Value*
Total Fat	4.25g	20%
Sodium	14.63mg	2%
Potassium	112.56mg	7%
Total Carbs	17.37g	18%
Sugars	1.22g	15%
Dietary Fiber	2.13g	27%
Protein	2.52g	16%
Vitamin C	4.6mg	24%
Iron	0.3mg	5%
Calcium	13.5mg	4%

* 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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