Mexican Kidney Bean Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican kidney bean fried rice fuses Asian and Mexican flavors with rice, beans, corn, chicken, and spices like cumin and chili powder. Easy and packed with vegetables, this fusion dish is satisfying and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons 30 ml olive oil (***sauté in water instead)
- 1/4 cup 40 g minced onion (or 1 cup [151 g] julienned, if you love onions)
- 2 cups 184 g julienned bell peppers
- 1/2 cup 35 g shredded purple cabbage
- 1 1/2 cups 367.5 g mixed veggies or shredded meatless vegan chicken (*gluten free and/or **soy free)
- 1 14.5 ounces [411 g] can or 1 1/2 cups (241 g) diced tomatoes
- 1 cup 240 g crushed tomatoes (or 2 tablespoons [42 g] tomato paste plus 3/4 cup [177 ml] water)
- 1 15.5 ounce [440 g] can kidney beans
- 1 cup 164 g corn kernels
- 2 tablespoons 17 g green chilies
- 1 tablespoon 1.6 g oregano
- 1 1/2 teaspoons 7 g cumin
- 1 to 2 teaspoons chili powder (to taste)
- 1/4 to 1/2 teaspoon liquid smoke (to taste)
- 3 cups 570 g cooked brown rice
- Salt (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 615mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 635mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.