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Yield: Serves 4. Each serving: 1-1/2 cups
Recipes
Chili Rice Pot
| Nutrition Information | |
| Calories: | 197 |
| Total Fat: | 1.2g |
| Saturated Fat: | 0.2g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 36mg |
| Carbohydrates: | 36g |
| Dietary Fiber: | 8g |
| Sugars: | 2.7g |
| Protein: | 9.8g |
| Vitamin A: | 811iu (16%) |
| Vitamin C: | 7.4mg (12%) |
| Calcium: | 43mg (4%) |
| Iron: | 3.4mg (18%) |
1 cup instant brown rice
1 12 ounce can pinto beans, drained and rinsed
1 12 ounce can no-salt-added diced tomatoes
1/2 cup water
1/2 tsp chili powder
1/2 tsp garlic powder
Place all ingredients into the 2 quart microwave container and mix well. Cover and microwave on high until rice is done and liquid is absorbed, about 10 minutes. Serve hot.
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