Rio Grande Rice and Beans - perfect for Mexican dinner that can be ready in 20 minutes.
Rio Grande Rice and Beans
- Prep Time 10 min
- Total 20 min
- Servings 4
- Ingredients 8
Ingredients
- 1 1/3 cups vegetable or chicken broth
- 1 1/3 cups uncooked instant rice
- 1/4 teaspoon pepper
- 1 can (15 to 16 ounces) kidney beans, rinsed and drained
- 3 medium green onions, sliced (1/3 cup)
- 1 large avocado, diced
- 2 teaspoons lime juice
- 1 medium green onion, sliced (2 tablespoons)
Instructions
-
Step1Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
-
Step2Fluff rice with fork. Stir in beans and 1/3 cup onions.
-
Step3Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.
Nutrition
280
Calories
7g
Total Fat
10g
Protein
51g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 65
- Total Fat
- 7g
- Saturated Fat
- 2g
- Cholesterol
- 0mg
- Sodium
- 650mg
- Total Carbohydrate
- 51g
- Dietary Fiber
- 7g
- Protein
- 10g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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