| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup quick-cooking rice
- 1 (15-ounce) can pink beans, rinsed and drained
- 1 teaspoon chili powder
- Salt and ground black pepper
Instructions
- Cook rice according to package directions, adding beans and chili powder at the same time as the rice is added. Season, to taste, with salt and black pepper.
Nutrition Facts
| Calories | 245 calorie |
| Total Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 11 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 6 grams |
| Protein | 11 grams |
| Calories | 245 calorie |
| Total Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 11 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 6 grams |
| Protein | 11 grams |
Reviews
I liked the combo but I think it needed something more to it.