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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Warming Mexican Beans and Rice
Authored By:  Polly Pitchford, Full Spectrum Health™
A great way to use leftover rice. Quick and delicious.
Diet Types: Low Fat, Vegan, Vegetarian
Ingredients:
  • 2 cups cooked pinto or aduki beans
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon Cumin
  • 1-2 cloves garlic, minced
  • 2 tomatoes, chopped
  • 3 cups cooked, warm brown rice
  • Garnish with chopped scallion, chopped parsley, bell pepper strips and avocado
  • 1 tablespoon extra virgin olive oil (optional)
  • Serves: 2
    Cooking Time: Under 15 minutes
    Instructions:
    In a large skillet, mix together beans with spices and cook over medium heat for 7-8 minutes. Add chopped tomatoes and cook until heated through. Stir in olive oil (optional, not included in nutrition analysis). Place warmed rice on individual serving plates and spoon beans on top. Garnish and serve.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 2
    Amount Per Serving 
    Calories 570
    Calories from Fat 47
     % Daily Value*
    Total Fat 5g8%
      Saturated Fat 1g5%
      Mono Fat 2g 
    Sodium 1315mg55%
    Total Carbs 113g38%
      Dietary Fiber 18g74%
    Protein 20g 
    Calcium16%
    Iron43%
    Vitamin B-640%
    Vitamin A13%
    Vitamin E14%
    Vitamin C30%
    Thiamin40%
    Riboflavin18%
    Niacin28%
    Pantothenic acid18%
    Folate45%
    Magnesium53%
    Phosphorus49%
    Potassium33%
    Zinc25%
    Copper35%
    Manganese200%
    Selenium33%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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