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Rio Grande Rice and Beans

Updated Sep 24, 2015
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Fluff rice with fork. Stir in beans and 1/3 cup onions.
  • Step 
    3
    Mix 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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