Informations supplémentaires
30 min.
|
810 kcal
|
easy
|
|
Printable version
1. Setup and rice cooking
Preheat oven to 375°F. Chop the onion and coriander. Cut the bell pepper and tomatoes into small cubes. Bring a pot with 2 2P | 3 3P cups of water to a boil. Pour the rice, cover and cook on low heat for 12-14 minutes. Drain and rinse the black beans.
2. Crush the tomatoes
Crush the tomatoes with 1/2 cup of water. Mix with the spices, salt and pepper.
3. Cook the onion
Heat a drizzle of oil in a pan on medium-high heat. Cook the onion and pepper for 3-4 minutes.
4. Add the black beans
Add the black beans and tomatoes. Bring to a boil. Simmer on medium heat for 3-4 minutes. Add salt and pepper. Add the rice to the pan and mix.
5. Bake in the oven
Pour the rice mix in a baking dish. Garnish with the cheddar. Cook in the oven for 10 minutes until the cheddar is melted. Put on Broil for 2-3 minutes and watch carefully.
6. Plate your dish
Serve and garnish with the cilantro. Bon appétit!
100gMild Cheddar
0.5unitCilantro
2unitTomato(es)
1unitGreen Bell Pepper(s)
0.5unitYellow Onion(s)
199gBlack Beans
140gBasmati Rice
7.5gTex-Mex Mix
What you need
Pan, pot, baking dish
810 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
31g
48%
cholesterol
95mg
32%
fiber
12g
48%
protein
37g
saturated
19g
95%
sodium
894mg
37%
sugar
7g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg