Mexican Rice and Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican rice and beans cooked together in one pot with salsa, cumin, and smoked paprika. It's flavorful, budget-friendly, and filling. Serve as a side or vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1-2 tablespoons olive oil
- 1/2 medium white or yellow onion, finely diced
- 2 cups long grain brown rice (or white rice)
- 3 cups vegetable broth
- 1 1/2 cups salsa, tomato based
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- (2) 15 ounce cans black beans OR kidney beans, drained and rinsed
- salt, to taste
- fresh chopped cilantro, for serving, optional
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1302mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 737mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.