Mexican-Style Tomato Brown Rice Recipe | Yummly

Mexican-Style Tomato Brown Rice

WATCH WHAT U EAT(1)
Ellen M.: "Great sub pintos for black beans added carrots, p…" Read More
14Ingredients
50Minutes
360Calories
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Ingredients

US|METRIC
  • 1 cup brown rice (uncooked)
  • 4 fresh tomatoes (chopped)
  • 1 can black beans (drained and rinsed)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 teaspoons chili powder (Mexican)
  • 1 teaspoon curry powder
  • 1 teaspoon cumin powder
  • salt
  • pepper
  • 1 teaspoon cooking oil (I used avocado oil)
  • 1 1/2 cups chicken stock (low sodium organic, or vegetable stock for vegan)
  • 3 tablespoons chopped parsley (finely, for garnish, optional)
  • 1 roma tomato (seeded and sliced, for garnish, optional)
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    NutritionView More

    360Calories
    Sodium32% DV760mg
    Fat6% DV4g
    Protein29% DV15g
    Carbs23% DV69g
    Fiber48% DV12g
    Calories360Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium760mg32%
    Potassium1010mg29%
    Protein15g29%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber12g48%
    Sugars7g14%
    Vitamin A35%
    Vitamin C50%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Ellen M. 3 years ago
    Great sub pintos for black beans added carrots, peas and corn. It was a vegan hit.

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