Mexican Rice and Beans
This quick and easy recipe is a great side dish for Huevos Rancheros and Fajitas.
Ingredients
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Method
- Heat the oil in a saucepan over medium heat. Add the onion, pepper and garlic then sauté, with occasional stirring, for 2-3 min. Add the cumin, paprika, and oregano then cook 1 min with stirring.
- Stir in the rice then cook 2 min, until the grains are completely coated in oil. Add the tomato paste broth and beans. Bring to a boil, then reduce the heat to 'low', cover and simmer until the rice is cooked al dente, about 15-20 min. Adjust the seasoning.
- Remove from heat, keep covered, and let stand a 2-3 min. Fluff with a fork then serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (160g)
Amount % Daily Value |
Calories 190 |
Fat 3 g 5 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 130 mg 5 % |
Carbohydrate 34 g 11 % |
Fibre 5 g 19 % |
Sugars 1 g |
Net Carbs 29 g |
Protein 6 g |
Vitamin A 11 % |
Vitamin C 26 % |
Calcium 3 % |
Iron 11 % |
Claims
This recipe is :- Diet-related health claims :
- Heart-healthy
- Excellent source of :
- Manganese
- Good source of :
- Fibre, Folacin
- Source of :
- Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
- Low :
- Saturated Fat
- Free :
- Added Sugar, Cholesterol, Trans Fat
DIABETES Exchange
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | ½ |