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50 minutes
Prep: 5 minutes
Cook: 45 minutes
650 calories per serving view nutrition facts
4 servings
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| 2 | cups | rice | brown uncooked, or 4 cups cooked |
| 30 | ounces | beans | canned, any type |
| 1/2 | cup | salsa | |
| 1 | clove | garlic | or 1 teaspoon minced garlic in a jar |
| 1/2 | each | red onion | |
| 2 | teaspoons | cumin | |
| 2 | cups | tomato sauce | or pasta sauce |
| 10 | dashes | red hot pepper sauce (eg. Tabasco) |
If using uncooked rice, start it cooking.
Rinse canned beans thoroughly in a colander.
In a large nonstick frying pan add salsa, garlic, onions, and cumin.
Saute until onions are limp. Add tomato sauce and hot pepper sauce, and simmer.
If using cooked rice, reheat it now.
Five minutes before the rice is ready, stir the beans in gently and simmer until well heated.
Serve beans over rice.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 1083mg | 45% |
| Total Carbohydrate 134.0g | 45% |
| Dietary Fiber 17.0g | 66% |
| Sugars 8.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 10% | Vitamin C | 39% | |
| Calcium | 19% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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