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Mexican inspired Bacon Rice Skillet

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Mexican inspired Bacon Rice Skillet

with bell pepper, salsa, black beans and cheddar

Informations supplémentaires
30 min. | 942 kcal | easy | Spicy, Even better the next day | Printable version
1. Setup Cut the bell pepper into small cubes. Chop the onion. Thinly slice the green onion and the bacon. Drain and rinse 0.5 2P | 1 3P can of the black beans.
2. Cook the bacon Place the bacon in a large skillet and warm it up over medium-high heat. Cook the bacon pieces for 5-7 minutes or until browned.
3. Add the vegetables Add the onion, the bell pepper and the spices (to taste) in the same skillet and cook for 3-4 minutes. Add some salt and pepper. Add oil if needed to the pan.
4. Add the rice Add the rice, the beans, the broth cube and 2 2P | 3 3P cups of water in the skillet. Bring to a boil. Cover and cook over low heat for 12-15 minutes or until the rice absorbs the liquid. When the rice is cooked add the salsa and mix. Adjust the salt and pepper to taste.
5. Plate your dish Top the rice with the cheddar and cover, with the heat off, for 2-3 minutes or until the cheese is melted. Serve and garnish with the green onion. Bon appétit!
132gBacon
140gBasmati Rice
7gTex-Mex Mix
2unitGreen Onion(s)
120mlMild Salsa
0.5unitYellow Onion(s)
1unitPepper(s)
398gBlack Beans
100gOld Cheddar
1unitVegetable Broth Cube(s)
What you need Pan, Strainer
942 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 104g
35%
fat 43g
66%
cholesterol 51mg
17%
fiber 16g
64%
protein 37g
saturated 10g
50%
sodium 1303mg
54%
sugar 12g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg