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Mexican Beans On Rice Recipe
|Vegetable oil||1 Tablespoon|
|Olive oil/Vegetable oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Onions||1 Cup (16 tbs)|
|Celery||1⁄2 Cup (8 tbs), diced|
|Red bell pepper||1⁄2 Cup (8 tbs)|
|Chinese cilantro||1 Tablespoon, minced|
|Cilantro/Parsley||1 Tablespoon, minced|
|Hot chili pepper||1 Teaspoon|
|Seeded hot chili peppers/Jalapeno pepper||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Canned italian tomatoes with juice||2 Cup (32 tbs), drain and chop and reserve liquid|
|Italian tomatoes||2 Cup (32 tbs), canned|
|White kidney beans||14 Ounce, drained|
|Canned white kidney beans||14 Ounce, drained (Cannellini)|
|Hot cooked long grain rice||2 Cup (32 tbs)|
|Long grain rice||2 Cup (32 tbs)|
|Sharp cheddar cheese||1 Ounce, shredded|
|Fresh cilantro/Parsley||2 Tablespoon (For Garnish)|
Calories 514 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 7.4 mg
Sodium 600.8 mg25%
Total Carbohydrates 96 g32.1%
Dietary Fiber 6.3 g25.2%
Sugars 4.9 g
Protein 14 g28.9%
Vitamin A 30.7% Vitamin C 63.2%
Calcium 18.5% Iron 10.7%
*Based on a 2000 Calorie diet
1.Take a 2 quart saucepan and heat some oil in it.
2. Add in onions, bell pepper, minced cilantro, celery, chili pepper, garlic and saute for 2 minutes until vegetables are crips.
3.Add in the tomatoes, reserve liquid and combine.
4.Cook the mixture over high heat and let it boil.
5.Add in the beas and let simmer for 20 minutes.
6.Take a serving platter and sppon some rice into it.
7. Top the rice with bean mixture, and sprinkle cheese on it.
8. Garnish with cilantro leaves and serve piping hot.