Nutritional Info

Nutrition Facts

Serving Size 1 (487g)

Calories 807
Calories from Fat 122 (15%)
Amount Per Serving %DIV
Total Fat 13.6g 21%
Saturated Fat 4.8g 24%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 393.9mg 131%
Sodium 775.4mg 34%
Potassium 606.2mg 13%
Total Carbohydrate 114.4g 38%
Dietary Fiber 3.5g 14%
Sugars 34g
Protein 50.8g 102%

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Recipe Description
Orange slices add a colorful touch to this ever popular Spanish side dish of vegetables, rice and black beans.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1   medium yellow onion, finely chopped
1   medium sweet green pepper, cored, seeded and cut into 1 inch squares
1   medium sweet red pepper, cored, seeded and cut into 1 inch squares
1/2 Teaspoon(t)  salt
2 Carton(ct)  water
2 Cup(c)  quick cooking white rice
1 Pound(lb)  black beans, drained and rinsed
2   hard boiled eggs, peeled and coarsely chopped
2   medium navel oranges, peeled and sliced 1/2 inch thick

Preparation

 

Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion, green and red peppers and saute, stirring often, for 1 minute. Add the salt and water, bring to a boil, and stir in the rice. Remove from the heat, cover, and let stand for 5 minutes. Stir the beans into the rice mixture, cover, and warm over low heat for 2 minutes. Transfer to a serving dish, top with the chopped eggs, and surround with the orange slices.

 

Additional notes

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