Texas-Mexican Bean Rice

Texas-Mexican Bean Rice – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 542, total fat 22 g. saturated fat 8 g. protein 21 g. carbohydrates 66 g., fiber 11 g., cholesterol 30 mg., sodium 527 mg., sugar g. Photo Texas-Mexican Rice with Beans Photo of the dish:Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 tbsp. long grain rice
  • 2 cans (400 g each) canned black eye bean with fluid
  • 1 tbsp. grated cheddar cheese
  • 1/2 tsp ground cumin
  • 1 tbsp. l olive oil
  • 3 tbsp. young spinach
  • 1/4 Art. chopped fresh cilantro
  • 1 avocado, cut in half, remove the stone and chop sliced
  • 1 tbsp. salsa sauce (recipe for salsa sauce see here)
  • Sour cream or Greek yogurt, served (optional)

Recipes with similar ingredients: rice, salad, cheese, rice long grain, black eye bean, spinach, cilantro, avocado, cheese cheddar, sour cream, yogurt, salsa sauce

Recipe preparation:

  1. Boil rice in salted water until tender. Meanwhile heat olive oil in a medium-high saucepan at a moderately high temperature. Add salsa and cumin, stir-fry, about 5 minutes. Add beans with liquid and simmer, stirring occasionally, about 12 minutes. Add spinach and cilantro, mix and warm, about 1 minute.
  2. Arrange rice on plates, put beans on top. Put next to slices of avocado and sprinkle with cheese. Serve with salsa and sour cream.

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