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Mediterranean Black Bean & Rice Skillet Recipe
|Olive oil||2 Tablespoon|
|Lean boneless pork/Chicken||1 Pound, cubed|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Chopped tomato||1 Cup (16 tbs) (Fresh/Canned)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chopped prunes/Chopped raisins||1⁄3 Cup (5.33 tbs)|
|Water||3 Cup (48 tbs)|
|Spanish black beans & rice||8 Ounce (1 Package)|
|Dried thyme leaves||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Red bell pepper||1⁄3 Cup (5.33 tbs), chopped|
|Frozen peas||1 Cup (16 tbs) (Thawed)|
|Chopped parsley||2 Tablespoon|
|Lime juice/Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1969 Calories from Fat 883
% Daily Value*
Total Fat 99 g151.7%
Saturated Fat 26.7 g133.3%
Trans Fat 0 g
Cholesterol 272.2 mg
Sodium 1625.4 mg67.7%
Total Carbohydrates 133 g44.3%
Dietary Fiber 22.7 g90.9%
Sugars 45.3 g
Protein 105 g210.3%
Vitamin A 184% Vitamin C 295.6%
Calcium 31.7% Iron 87%
*Based on a 2000 Calorie diet
Brown meat in oil until no longer pink.
Add onion and garlic; saute until tender.
Add tomatoes, wine and prunes.
Bring to a boil.
Cook until liquid has evaporated.
Add water; bring to a boil.
Add beans & rice, contents of seasoning packet, thyme leaves and cayenne pepper.
Reduce heat; cover and simmer 20 minutes.
Add red bell pepper; cook 5 minutes longer or until liquid is absorbed.
Stir in peas, parsley and lime juice.
Season to taste with salt and black pepper.