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    You are in: Home / Low-cholesterol / Mexican Tomato Rice and Beans Recipe
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    Mexican Tomato Rice and Beans

    Average Rating:

     4 Total Reviews

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    • on May 19, 2012

      Good recipe, but it was missing something. I added freshly squeezed lime juice from a half of a lime, plus about a 1/4 cup of the juice from canned corn. (Make sure it doesn't say "sodium free" or "in syrup". Just the regular kind.) After these small changes it tasted very good!

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    • on February 10, 2010

      This is my first review but I just had to leave one for this recipe. This stuff is fantastic! I just made it for the first time this evening and the only changes I made to the recipe was to use brown rice and to cut the salt down to one teaspoon. Other than that, exactly as written. Spices were perfect.

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    • on January 07, 2007

      This was great with "Chicken Tacos". Spices were perfect. Pretty easy to make, too. Thanks for posting!

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    • on January 13, 2006

      WAY too much spice, yet still missing something! My personal taste in dishes with tomato is to be very tangy and rich in tomato; this dish is overpowered by the cumin, oregano and cilantro. A nice start though, it just needs some tweaking...

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    Nutritional Facts for Mexican Tomato Rice and Beans

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 244.7
     
    Calories from Fat 48
    19%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 599.5 mg
    24%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 6.8 g
    27%
    Sugars 2.0 g
    8%
    Protein 7.7 g
    15%
    Detailed Nutrition Values About Nutrition Info
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