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How to Make Mexican Rice Stuffed Peppers
HALEY'S VINTAGE16Ingredients
50Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (or butter)
- 1 cup wild rice
- 2 cups broth
- 1 cup diced tomatoes with juice
- 1 cup fresh corn
- 1/2 cup beans (cooked, we used broad beans, but black beans would be more authentic)
- 4 Tbsp. jalapeno peppers (diced, we used canned)
- 5 peppers (whole)
- 1/2 cup fresh cilantro
- 1 tsp. cumin
- salt
- pepper
- sour cream (optional)
- salsa (optional)
- cheese (optional)
- cilantro (optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium710mg30% |
| Potassium720mg21% |
| Protein13g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C35% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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