Taco Beans and Rice Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 1/2 cups refrigerated prechopped tricolor bell pepper
1 cup refrigerated prechopped onion
1 (16-oz) can dark red kidney beans, rinsed and drained
1 (1.25-oz) package 40%- less-sodium taco seasoning mix, divided
1 (8.8-oz) pouch microwaveable cooked brown rice
1/2 cup (2 oz) reduced-fat shredded sharp cheddar cheese

Directions:

Heat oil in a large nonstick skillet over medium-high heat; add bell pepper and onion. Cook 7 minutes or until lightly browned, stirring often. Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix.
Place rice in a medium bowl; heat according to package directions. Add remaining half of seasoning mix to rice, stirring well to combine. Spoon bean mixture over rice; sprinkle evenly with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94 Kcal (394 kJ)
Calories from fat	37.94 Kcal
		% Daily Value*
Total Fat	4.22g	6%
Cholesterol	1.81mg	1%
Sodium	243.18mg	10%
Potassium	96.32mg	2%
Total Carbs	10.82g	4%
Sugars	0.14g	1%
Dietary Fiber	1.18g	5%
Protein	2.28g	5%
Vitamin C	2.7mg	5%
Iron	1.7mg	10%
Calcium	41.5mg	4%

Amount Per 100 g
Calories	332.08 Kcal (1390 kJ)
Calories from fat	134.04 Kcal
		% Daily Value*
Total Fat	14.89g	6%
Cholesterol	6.38mg	1%
Sodium	859.12mg	10%
Potassium	340.28mg	2%
Total Carbs	38.23g	4%
Sugars	0.5g	1%
Dietary Fiber	4.16g	5%
Protein	8.06g	5%
Vitamin C	9.6mg	5%
Vitamin A	0.1mg	1%
Iron	6.1mg	10%
Calcium	146.7mg	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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