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Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa
KALYN'S KITCHEN18Ingredients
90Minutes
260Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup rice (long-grain brown, I used Uncle Ben's Brown Rice)
- 2 cups vegetable stock (I used a can of vegetable broth and a little water to make 2 cups)
- 1 cup finely chopped onion
- 1 red bell pepper (chopped small)
- 1 green bell pepper (chopped small)
- juice
- 4 oz. green chiles
- 15 oz. black beans (rinsed well and drained)
- salt (to taste)
- 1/2 cup diced tomato
- 1 poblano pepper (large, very finely diced)
- 1/2 cup green onion (thinly sliced)
- 1/2 cup chopped fresh cilantro (finely)
- 1 avocado (large, or 2 small avocadoes cut into cubes about 1 inch)
- 3 Tbsp. fresh lime juice (I used my fresh-frozen lime juice)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. ground cumin (or more, to taste)
- salt (to taste)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium850mg35% |
Potassium720mg21% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber9g36% |
Sugars8g |
Vitamin A30% |
Vitamin C190% |
Calcium6% |
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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