Mexican Beans And Rice

1. Heat oil in a medium skillet.

2. Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender.

3. Add tomatillos. Cook 2-3 more minutes.

4. Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through.

5. Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.

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Nutrient	Quantity
Total fats	10.2666 g
Protein	24.8492 g
Carbohydrates	254.4785 g
Energy	1212.0222 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1569 g
Water	201.6982 g
Aspartic acid	2.1904 g
Calcium, Ca	61.4719 mg
Lutein + zeaxanthin	655.088 g
Fiber, total dietary	17.9328 g
Carotene, beta	165.8301 g
Niacin	22.6461 mg
Vitamin A, RAE	14.984 g
Arginine	1.7923 g
Riboflavin	0.3181 mg
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	4.7821 g
Stigmasterol	0.06 mg
Sodium, Na	29.8905 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0401 g
Total lipid (fat)	10.2666 g
Manganese, Mn	13.0039 mg
Fructose	0.516 g
Proline	1.079 g
Fatty acids, total saturated 16:0	1.6576 g
Sucrose	0.396 g
Choline, total	13.7604 mg
Sugars, total	9.1768 g
Serine	1.1959 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.2145 g
Vitamin B-6	2.4906 mg
Selenium, Se	1.3308 g
Ash	5.8388 g
Fatty acids, total saturated 18:1 undifferentiated	3.3893 g
Pantothenic acid	5.3101 mg
Phenylalanine	1.1942 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.8644 mg
Betaine	0.04 mg
Thiamin	1.4862 mg
Methionine	0.5182 g
Iron, Fe	7.3575 mg
Carbohydrate, by difference	254.4785 g
Phosphorus, P	1135.7649 mg
Folate, total	69.0231 g
Alanine	1.3459 g
Valine	1.3569 g
Fatty acids, total saturated 18:2 undifferentiated	3.5783 g
Glycine	1.141 g
Carotene, alpha	14.32 g
Glucose (dextrose)	0.788 g
Fatty acids, total saturated 14:0	0.0332 g
Zinc, Zn	8.1603 mg
Isoleucine	0.9791 g
Fatty acids, total saturated 12:0	0.0095 g
Fatty acids, total polyunsaturated	3.7339 g
Leucine	1.9089 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	292.7369 IU
Folate, DFE	69.0231 g
Tryptophan	0.2983 g
Vitamin C, total ascorbic acid	20.3581 mg
Phytosterols	6.1893 mg
Tyrosine	0.8644 g
Vitamin K (phylloquinone)	20.1541 g
Fatty acids, total saturated	1.9709 g
Histidine	0.5904 g
Fatty acids, total monounsaturated	3.4255 g
Threonine	0.8505 g
Folate, food	69.0231 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	2.4776 mg
Magnesium, Mg	386.8704 mg
Lysine	0.896 g
Potassium, K	1360.9168 mg
Cystine	0.2817 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	0	0	0
Brown rice	2 cups	1147.08	241.6768	8.7848
Onion	0.25 cup	16	3.736	0.04
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	1	4.47	0.9918	0.015
jalapeno pepper	0.5	0	0	0
cumin	1 pinch	0.4922	0.0581	0.0292
pinto bean	1 can	0	0	0
tomatillo	4	43.52	7.9424	1.3872