Dinner

Creamy Mexican Black Beans and Rice is for Dinner.

Creamy Mexican Black Beans and Rice takes 10 minutes to prepare.

Creamy Mexican Black Beans and Rice takes 45 minutes to cook.

Creamy Mexican Black Beans and Rice makes 3 servings.

The ingredients for Creamy Mexican Black Beans and Rice are:

Ingredients:
*Brown Rice, long grain, 1 cup (remove)
Beans, black, 1 cup (remove)
Green Peppers (bell peppers), 1 cup, chopped (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
*Cumin seed, 1 tsp (remove)
Chili powder, 1 tsp (remove)
Tofu, extra firm, .66 block (remove)
Salt, 1 dash (remove)
Pepper, black, 1 dash (remove)
*Skim Milk, .75 cup (remove)
*(2)Sargento Pepper Jack Cheese Slices, 1.5 serving (remove)
Butter, unsalted, 1 tbsp (remove)
Egg, fresh, 1 large (remove)

Here is how you make Creamy Mexican Black Beans and Rice:

Directions: 1. Press and cube tofu into 1/3" size cubes. Add to saute pan with chopped onion, garlic, and butter. Cook over medium heat for 8-10 minutes until slightly browned and onions are translucent. 2. In seperate bowl, mix black beans, uncooked rice, chopped green pepper, sea salt, pepper, chili powder, cumin, egg, and milk until well blended. 3. Add tofu and onion mixture to bowl with beans and stir gently to combine. 4. Place is lightly greased baking dish and cover with pepperjack cheese. 5. Bake at 375* for 45 minutes. Serves 3. Serving Size: Serves Three Entree Sized PortionsNumber of Servings: 3Recipe submitted by SparkPeople user APATRICIAO521.

The nutritional information for Creamy Mexican Black Beans and Rice is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 393.3

• Total Fat: 16.1 g
• Cholesterol: 83.3 mg
• Sodium: 202.6 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 8.1 g
• Protein: 24.4 g

The dietary needs meet for Creamy Mexican Black Beans and Rice is Vegetarian