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Mexican Red Beans and Rice With Avocado

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Mexican Red Beans and Rice With Avocado Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
512
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
420mg
18%
Total Carbohydrates
84g
28%
Dietary Fiber
15g
60%
Sugars
5g
Protein
20g
Calcium
1mg
0%

Number of servings: 4

Calories per serving: 512

Preparation time: 25 min

Total time: 55 min

Ingredients

Nonstick cooking spray

2 tsp olive oil

1 cup chopped onion

2 garlic cloves, minced

12 cup chopped red bell pepper

2 (15-oz) cans low-sodium kidney beans, drained

1 cup water

14 cup diced canned green chilies

1 tbsp chili powder

1 tsp cumin

12 tsp oregano

14 tsp salt

Dash pepper

1 cup brown rice, cooked according to directions without salt or fat

1 avocado, sliced

14 cup chopped fresh cilantro

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onions, garlic, and bell pepper. Sauté 2 minutes.

2. Add kidney beans, water, chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a boil. Cover. Reduce heat to simmer and cook 30 minutes.

3. Spoon half the mixture into a shallow bowl. Crush beans with a fork to make a puree. Add mixture back to the skillet and stir to heat through.

4. Serve beans over hot rice. Top with avocado and cilantro.

Makes 4 servings.

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