Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
597
Calories
30g
Protein
16g
Fat
79g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Yogurt | 170g plain Greek | 100 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups cooked rice
- 2 cups cooked black beans
- 1 cup diced red pepper
- 2 serrano or jalapeno peppers, seeded and finely chopped
- 1/4 cup olive oil
- 2 tablespoons wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- sour cream
- =
Directions
1
Combine rice, beans, red pepper and serrano peppers in large bowl.
2
Combine oil, vinegar, lemon juice, salt and pepper; pour over rice mixture and toss. Serve topped with dollop of sour cream.
Recipe sourced from
fandom