Lunch

Rice Mexicano is for Lunch.

Rice Mexicano takes 20 minutes to prepare.

Rice Mexicano takes 10 minutes to cook.

Rice Mexicano makes 5 servings.

The ingredients for Rice Mexicano are:

1 3/4 C. Canned Pinto Beans
1 1/4 C. Rotel (Tomatoes and Green Chilies)
1/2 C. Water
4 tsp. Taco Seasoning
1 tsp. Minced Fresh Garlic
3 C. Cooked Long Grain Brown Rice

Here is how you make Rice Mexicano:

Cook your brown rice to start as desired. I pop mine in my rice cooker and about 20 mins later its perfect. (Just make sure you have atleast 3 cups... I'm bad with measurements and only ended up with 2 the first time I tried this lol) Also I tend to let my brown rice soak up more water than white rice as I am not terribly fond of its texture. It might affect the serving size slightly if you don't cook your rice as long as I do. Drain most of the liquid from the Rotel and the pinto beans before putting them in the pan. Add the beans, Rotel, and garlic to a medium sauce pan and cook over med-high/high heat till its just about to boil. (according to the make of your cookware, such as my stainless steel, you might have to stir it a decent amount to keep it from sticking)When it is close to boiling add the water and the taco seasoning and bring back to a rolling boil. Boil it until it gets thicker, about a chili's consistency. Then turn off burner, cover and let it sit about 5 mins.Take the bean mixture and mix it with your rice and there ya go!Makes approx. 5 one cup servings. (depending on the texture of your rice!)Number of Servings: 5Recipe submitted by SparkPeople user SKYYEGIRL.

The nutritional information for Rice Mexicano is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 223.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 659.4 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 6.8 g
• Protein: 7.3 g

Rice Mexicano is Mexican cuisine.