Informations supplémentaires
30 min.
|
942 kcal
|
easy
|
|
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!
6unitBacon
140gBasmati Rice
7gTex-Mex Mix
2unitGreen Onion(s)
120mlMild Salsa
0.5unitYellow Onion(s)
1unitPepper(s)
250mlBlack 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