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Picture of Rice and Beans
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2125 kcal 106 %
  • Fat 20 g 31 %
  • Saturated 3 g 17 %
  • Carbs 420 g 140 %
  • Fiber 27 g 107 %
  • Protein 61 g 122 %
  • Cholesterol 0 mg 0 %
  • Sodium 1872 mg 78 %
  • Calcium 325 mg 32 %
  • Magnesium 288 mg 69 %
  • Potassium 1876 mg 40 %
  • Iron 10 mg 57 %
  • Zinc 8 mg 73 %
  • Phosphorus 979 mg 140 %
  • Vitamin A 22 µg 2 %
  • Vitamin C 106 mg 118 %
  • Thiamin (B1) 1 mg 56 %
  • Riboflavin (B2) 0 mg 25 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 1 mg 81 %
  • Folate equivalent (total) 180 µg 45 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 23 µg 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Rice and Beans

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, peeled and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 14-ounce box boil-in-bag rice, uncooked
  • 1 14-ounce can red kidney beans, drained and rinsed
  • Freshly ground black pepper to taste

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