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Red beans & rice with cilantro
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| Artist: |
_ |
| Categories: |
Beans, Cereals, Salads, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Cooked red/blk kidney beans | | 4
| | Green onions, thinly sliced | | 1
| small | Red sweet pepper diced | | 1/4
| cup | Lime juice | | 1/4
| cup | Fresh cilantro, fine chopped | | 1
| tsp | Chili powder | | 1
| tsp | Granulated sugar | | 1/4
| tsp | Freshly ground black pepper | | 2
| cup | Cooked rice, white or brown | | 2
| | Stalks celery, thinly sliced | | 1/4
| cup | Canola oil | | 1
| tbsp | White vinegar | | | Or 1 tbsp. dried cilantro | | 1
| tsp | Ground cumin | | 1/2
| tsp | Salt |
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Procedures:
| 1 | In salad bowl combine beans, rice, onion, celery and red sweet pepper. | | 2 | In jar with tight-fitting lid, shake together oil and remaining ingredients. | | 3 | Pour over bean mixture, toss lightly to thoroughly coat. | | 4 | Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally. | | 5 | 1/8 recipe = 194 calories, 1 ?starch + 1 ?fats + 1 extra choice 7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg sodium, 279 mg potassium. | | 6 | Good vitamin c, high fibre. |
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