Spanish Rice with Pinto Beans, Tomatoes, Avocado & Cilantro
- Time
- 35 min
- Serves
- 2
- Style
- Default
Ingredients
- 1avocado
- ½ cupbasmati rice
- 1 mediumcarrot
- 1 stickcelery
- 8 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 1 (15 oz) canpinto beans
- ½ mediumyellow onion
- black pepper
- cayenne pepper
- chili powder
- extra virgin olive oil
- oregano, dried
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 606
- Protein
- 20g
- Carbs
- 88g
- Fat
- 22g
- Fiber
- 21g
- Sodium
- 389mg
Method
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