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Warming Mexican Beans and Rice Ingredients: 2 cups cooked pinto or aduki beans 1/2 teaspoon salt 1 teaspoon oregano 1 teaspoon chili powder 1/2 teaspoon cumin 1-2 cloves garlic, minced 2 tomatoes, chopped 3 cups cooked, warm brown rice Garnish with chopped scallion, chopped parsley, bell pepper strips and avocado 1 tablespoon extra virgin olive oil (optional) Directions: In a large skillet, mix together beans with spices and cook over medium heat for 7-8 minutes. Add chopped tomatoes and cook until heated through. Stir in olive oil (optional, not included in nutrition analysis). Place warmed rice on individual serving plates and spoon beans on top. Garnish and serve. Recipe makes two servings. Serving Size: 10 ounces Nutrients per serving: Calories: 47 Total fat: 5g Saturated fat: 1g Sodium: 1315mg Carbohydrate: 113g Protein: 20g (29% of calories) Dietary fiber: 18g
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