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Ingredientes
- 1 c. brown rice cooked
- 2/3 c. nonfat yogurt
- 2 Tbsp. cilantro minced
- 1/2 c. tomatillo salsa or possibly taco sauce
- 1 x onion sliced
- 5 x cloves garlic chopped splash white wine
- 2 c. frzn corn thawed
- 4 ounce black olives sliced
- 1 med zucchini sliced
- 14 ounce chili beans (e.g. S&W Pinquitos)
- 1 x tomato minced scallions, minced for garnish
Direcciones
- Preheat oven 350!F. Mix yogurt with cilantro and tomatillo sauce; set aside. Cut onion slices in half; saute/fry onions and garlic in wine till soft. Lightly oil a casserole dish, then layer corn, cooked rice, olives, zucchini, onions, and beans. Cover and cook 30 min or possibly till thoroughly heated. Serve sprinkled with minced tomato and scallion, with yogurt sauce to top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 313 | 58% |
| Total Fat 35.0g | 44% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 822mg | 34% |
| Potassium 839mg | 24% |
| Total Carbs 49.75g | 13% |
| Dietary Fiber 7.9g | 26% |
| Sugars 10.45g | 7% |
| Protein 12.49g | 20% |
