Tex-Mex Rice and Two-Bean Pilaf

30 mins (prep 5, cooking 25)
14 ingredients
4 servings
From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed).

Categories:  pasta,-rice-and-grains , rice , taste~mood , spicy , equipment , long-grain-rice , time-to-make , vegan , <-30-mins , main-dish , beans , vegetarian , stove-top ,
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Serving Size (85.6 g)
Servings 4
Amount per Serving
Calories 50.93 Calories from Fat 50.76
% Daily Value *
Total Fat 5.64g 34.72%
Saturated Fat 0.78g 15.65%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 320.75mg 53.46%
Total Carbohydrate 0.34g 0.45%
Dietary Fiber 0.23 g 3.76%
Sugars 0.05 g %
Protein 0.09g 0.73%
Vitamin A 200.14IU% Vitamin C 0.0mg%
Calcium 4.68mg% Iron 0.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
long grain white rice, dried lentils, pinto beans, frozen corn, medium salsa, ground cumin