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Tex Mex Rice And Beans

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Ingredients
  Chopped onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Oil 1 Tablespoon
  Canned red kidney beans 15 Ounce, drained (1 Can)
  Condensed beef bouillon 10 1⁄2 Ounce (1 Can)
  Green pepper 1 Medium, diced
  Barbecue sauce 1⁄2 Cup (8 tbs)
  Rice 1 1⁄2 Cup (24 tbs)
Directions

Cook and stir onion and garlic in hot oil in large skillet until onion is tender but not browned.
Stir in beans, bouillon, green pepper and barbecue sauce.
Bring to a full boil.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Bean

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1744 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4101.7 mg170.9%

Total Carbohydrates 340 g113.5%

Dietary Fiber 30.6 g122.3%

Sugars 39.4 g

Protein 54 g107.3%

Vitamin A 28.1% Vitamin C 235.4%

Calcium 22.6% Iron 46.6%

*Based on a 2000 Calorie diet

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Tex Mex Rice And Beans Recipe