Southwestern Red Beans and Rice
Guacamole and Tortilla Chips
Ingredients
- 2 (3.5-oz) pkg boil-in-bag brown rice
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (15-oz) cans dark red kidney beans, drained and rinsed
- 2 (14.5-oz) cans diced tomatoes with green chiles
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
- 3 green onions, chopped
- 1 lime, cut into wedges
Instructions
- Cook rice according to package directions.
- Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds to 1 minute or until fragrant. Add rice, beans, tomatoes, cumin, salt, and pepper. Cover and bring to a boil; reduce heat, and simmer 4 minutes.
- Sprinkle with onions. Serve with lime wedges.
Side Dish Ingredients
- 1 (8-oz) container guacamole
- 1 (9-oz) pkg tortilla chips
Side Dish Instructions
- Serve guacamole and chips with Southwestern Red Beans and Rice recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
261
|
594
|
| Fat (g) | 6 | 14 | 20 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 58 | 32 | 90 |
| Fiber (g) | 9 | 5 | 14 |
| Sodium (mg) | 388 | 322 | 710 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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