Mexican

Tex-Mex Pinto Beans & Brown Rice

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Tex-Mex Pinto Beans & Brown Rice
Prep Time
5 min
Cook Time
20 min
Servings
4
Calories
540

Ingredients
  • 1 green or yellow bell pepper, diced
  • 1/2 cup chopped sweet onion
  • 1/2 cup matchstick-cut or thinly sliced carrots
  • 3 cloves garlic, minced
  • 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
  • 1 (16 oz.) can pinto or red beans, rinsed, drained
  • 2 cups hot cooked brown rice *
  • 1 cup (4 oz.) Sargento® Shredded Reduced Fat Cheddar Jack
  • 1/2 cup chopped cilantro or thinly sliced green onions
Directions
  1. Cook bell pepper, onion, carrots and garlic in a large saucepan coated with cooking spray over medium heat 8 minutes.
  2. Add tomatoes; return to a boil. Reduce heat; simmer 5 minutes or until vegetables are tender. Stir in beans; heat through, about 5 minutes.
  3. Serve mixture over hot cooked rice topped with cheese and cilantro.

Serving Size 4

Calories 540

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.90g 14%
Sat. Fat 4.10g 21%
Mono Unsat. Fat 1.70
Poly Unsat. Fat 1.10g
Cholesterol 17mg 6%
Sodium 913mg 38%
Amount/Serving%DV*
Total Carbohydrate 94g 31%
Dietary Fiber 8g 32%
Sugars 0g
Protein 20g
Amount/Serving%DV*
Vitamin A 396RE
Vitamin C 43mg 72%
Calcium 304mg 30%
Iron 5mg 28%