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Ingredientes
- 2 Tbsp. Vegetable oil
- 2/3 c. Whole natural almonds
- 14 1/2 ounce Stewed tomatoes
- 1 c. Instant rice
- 1 c. Water
- 15 ounce Pinto beans, rinsed and liquid removed
- 4 ounce Diced green chiles
- 3 Tbsp. Minced cilantro Warm pepper sauce, to taste Salt, to taste
Direcciones
- Heat oil in large nonstick skillet over medium heat. Add in almonds. Cook and toss about 5 min till lightly browned. Remove almonds with slotted spoon; set aside. Add in tomatoes, rice and water to skillet. Cook about 5 min till most of liquid is absorbed. Fold in beans and chiles. Continue to cook till most of liquid is absorbed but mix is not dry. Fold in almonds and cilantro. Season with pepper sauce and salt.
- Servings: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 112 | 27% |
| Total Fat 12.95g | 16% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 657mg | 27% |
| Potassium 627mg | 18% |
| Total Carbs 62.94g | 17% |
| Dietary Fiber 8.2g | 27% |
| Sugars 4.27g | 3% |
| Protein 11.64g | 19% |
