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Veggie-Packed Mexican Rice
THE SAN DIEGO UNION-TRIBUNE20Ingredients
45Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup uncooked long grain white rice
- 2 Tbsp. vegetable oil
- 1 large tomato (roughly chopped)
- 1/4 medium onion (roughly chopped)
- 1 clove garlic (roughly chopped)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 red bell pepper (medium, seeded and diced very small)
- 1/2 zucchini (small, diced very small)
- 1 cup frozen corn (or canned)
- 1 1/2 cups black beans (cooked, or 1, 15.5-ounce can, drained and rinsed)
- 1 tsp. salt
- 1 cup vegetable stock
- 1 avocado (peeled, pitted and diced)
- fresh cilantro (optional)
- green onion (optional)
- vegan sour cream (optional)
- vegan yogurt (optional)
- lime slices (optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol |
| Sodium1120mg47% |
| Potassium860mg25% |
| Protein8g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber12g48% |
| Sugars6g |
| Vitamin A40% |
| Vitamin C110% |
| Calcium8% |
| 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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