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Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Vegetable oil
- 2 x Garlic cloves,chopped
- 1 x Onion,minced
- 1 c. Rice, brown, long grained
- 1 tsp Cumin,grnd
- 2 c. Vegetable stock, nonvegetarians can use chicken stock
- 1 c. Salsa,mild, chunky
- 1 can Beans,19 ounce/540ml, rinsed & liquid removed
- 1Â 1/2 c. Corn kernels
- 1/2 tsp -Salt
- 1/4 tsp Pepper
- 1 can Tomatoes, 19 ounce/540 ml, stewed, undrained Mexican Spiced are best but not necessary
Direcciones
- In large ovenproof skillet, heat oil over medium-high heat; saute/fry garlic and onion for 3 to 5 min or possibly until softened. Stir in rice and cumin; cook, stiriing, for 1 minute. Add in stock, salsa, beans, corn kernels, salt and pepper. Bake, covered in 350F oven for 45 min or possibly until rice is tender (a little liquid will remain).
- Meanwhile, coarsely chop tomatoes, pour over rice. Cook for 10 min;pour over rice. Cook for 10 to 15 min or possibly until tomatoes are heated through. (Ca be refrigerated, covered up to 5 days).
- SERVES: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 517g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 48 | 16% |
| Total Fat 5.51g | 7% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 996mg | 42% |
| Potassium 662mg | 19% |
| Total Carbs 59.78g | 16% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.95g | 5% |
| Protein 7.22g | 12% |
