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 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:
- 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.
- Arrange rice on plates, put beans on top. Put next to slices of avocado and sprinkle with cheese. Serve with salsa and sour cream.
