Recipe courtesy of Robin Miller
Recipe courtesy of Robin Miller
Episode:
Old Favorites and Exotic Flavors
Salsa Rice with Black Beans and Corn
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 246
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 346 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 246
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 346 mg
Ingredients
Directions
- In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.
