Beans, Rice, and Corn
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Serves8 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 medium onion, chopped
- 2 teaspoons vegetable oil
- 1 16-ounce can tomatoes, undrained
- 4 cups (2 cans) cooked beans (pinto, red kidney or black)
- 2 cups corn
- 1/2 teaspoon garlic powder
- 4 cups cooked rice, hot
- 1 pinch crushed red pepper
Directions
- Heat oil in medium skillet over medium high heat.
- Add onion and cook until soft.
- Add tomatoes, beans, corn, and garlic powder.
- Cover and simmer for 10 minutes.
- Serve over 1/2 cup hot rice.
Nutrition Facts
Beans, Rice, and Corn
Amount Per Serving (1/2 cup eachg)
Calories 283
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 502mg
21%
Potassium 524mg
15%
Total Carbohydrates 60g
20%
Dietary Fiber 8g
32%
Sugars 14g
Protein 10g
20%
Vitamin A
9%
Vitamin C
16%
Vitamin D0%
Calcium
6%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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