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Quick Black Beans and Rice

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Quick Black Beans and Rice
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 5
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Serve this skillet-quick black beans and rice on the dinner table in just 20 minutes.

Ingredients

3/4
cup water
1
can (14.5 oz) Mexican-style stewed tomatoes, undrained
1
can (15.5 oz) black beans, drained
1
cup uncooked instant brown rice
1
cup frozen whole kernel corn
1
medium jalapeño chile, seeded, finely chopped (1 tablespoon)

Directions

  • 1 In 8-inch nonstick skillet, mix all ingredients. Heat to boiling.
  • 2 Reduce heat; cover and simmer 12 to 14 minutes or until almost all liquid is absorbed.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
240
(
Calories from Fat
10
)
Daily Value
Total Fat
1 1/2g
2%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
530mg
22%
Potassium
580mg
17%
Total Carbohydrate
46g
15%
(
Dietary Fiber
10g
43%
,
Sugars
5g
)
Protein
9g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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