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Ingredientes
- 1 (16 ounce) package saffron rice
- 4 (15 ounce) cans black beans, divided
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 jalapeno pepper, minced
- 3 garlic cloves, minced
- 1 (13.5 ounce) can diced tomatoes with green chiles
- 1 (14 ounce can chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnishes: additional chopped fresh cilantro, sour cream
Direcciones
- 1. Cook rice according to package directions; keep hot.
- 2. Rinse and drain 2 cans beans (do not drain remaining 2 cans).
- 3. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; saute 5 minutes or until tender. Stir in beans, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Serve over hot rice. Garnish, if desired.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 651 | |
| Calories from Fat 37 | 6% |
| Total Fat 4.36g | 5% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 2814mg | 80% |
| Total Carbs 117.1g | 31% |
| Dietary Fiber 28.5g | 95% |
| Sugars 5.59g | 4% |
| Protein 39.9g | 64% |
Evaluaciones
Comentarios
23 de Noviembre de 2010This looks really tasty Joann! I'm adding it to my Try Soon folder in my recipe box. Thanks for sharing!
