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Mexican Beans On Rice

Diet.Chef's picture
  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
  Cheese 1 Ounce
  Cilantro/Parsley 1
  Fresh cilantro/Parsley 2 Tablespoon (For Garnish)

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Rice, Bean
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 779 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 14.9 mg5%

Sodium 1246.9 mg52%

Total Carbohydrates 137 g45.6%

Dietary Fiber 13.7 g54.7%

Sugars 13.7 g

Protein 25 g49.8%

Vitamin A 58.8% Vitamin C 100.7%

Calcium 32.6% Iron 16.2%

*Based on a 2000 Calorie diet

Mexican Beans On Rice Recipe