Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
514
Calories
14g
Protein
15g
Fat
82g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 12 oz painted pinto beans (prepared accdg to pckge instrxns)
- 3/4 cup rice of your choice (prepared accdg to pckge instrxns)
- 2 cups salsa (your choice of fire)
- 2 bnches scallions, chopped
- 1 pckge sun-dried tomatoes, choppedf
- 1 tsp olive oil
- parsley
- yoghurt
- =
Directions
1
Sauté scallions and tomatoes in oil.
2
Mix beans and rice with salsa and add sautéed vegetables in a casserole dish.
3
Heat (oven at 350 for 20 minutes or microwave on High for 5 minutes - until heated through), sprinkle with chopped parsley (or whatever green herb you wish).
4
Serve hot with yogourt on the side.
5
This contains complete protein, is vegetarian, high fibre, low fat and accompanies the season well.
6
For even lower fat, sauté veggies in a pan coated with vegetable spray.
Recipe sourced from
fandom