Easy Peasy Foodie · by Eb Gargano★ 5.0 (6)
Warm Mexican Style Rice Salad with Leftover Turkey
NUTRITION · PER SERVING15M COOK
CAL 27%·PRO 56%
CARBS 72G53% OF CAL
11G FIBER7G SUGAR55G OTHER
FAT 16G27% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm Mexican-style rice salad with chicken, black beans, and avocado. Great for using up leftover poultry with bold Tex-Mex flavor.
mainmexicangrain bowlchicken🍳 skillet🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 200 g rice ((white, brown or wild))
- 4 spring onions (sliced)
- 1 red pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 200 g leftover cooked turkey or chicken (roughly chopped or shredded)
- 1 teaspoon mild chilli powder
- Salt and pepper (to taste)
- Juice of 1 lime
- 400 g tin kidney beans (drained)
- 150 g cherry tomatoes (chopped into quarters)
- 1 avocado (diced)
- Sliced fresh red chilli and extra spring onions for garnish ((optional))
At a glance
PER SERVING · TIME 15M
CAL 27%·PRO 56%
CARBS 72G53% OF CAL
11G FIBER7G SUGAR55G OTHER
FAT 16G27% OF CAL
3G SAT13G UNSAT
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
- 10m
- Sodium
- 516mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 91mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.