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Nicaraguan Red Beans and Rice

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By Pillsbury Kitchens
Updated Oct 20, 2016
Bake-Off® Contest 38, 1998
Jennifer Morten
Katy, Texas
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Looking for a flavorful side dish using peas and Old El Paso® Green Chiles? Then try this tasty bean and rice recipe.

Nicaraguan Red Beans and Rice

  • Prep Time 10 min
  • Total 20 min
  • Ingredients 13
  • Servings 5
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Ingredients

Beans 'n Rice

  • 1 1/4 cups water
  • 1 1/2 cups uncooked instant white rice
  • 1 cup frozen baby sweet peas
  • 3/4 cup chopped tomato
  • 1 can (15 oz) red beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 teaspoon garlic salt
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Garnish, if desired

  • Sour cream
  • Lime wedges
  • Fresh cilantro sprigs

Instructions

  • Step 
    1
    In large saucepan, bring water to a boil over high heat. Add rice, peas, tomato, beans, chiles and garlic salt; mix well. Return to a boil. Reduce heat to low; cover and simmer 5 to 6 minutes or until liquid is absorbed. Remove from heat.
  • Step 
    2
    Stir in onion, chopped cilantro and lime juice; cover and let stand 5 minutes. Stir well. Garnish as desired.

Nutrition

240 Calories
4g Total Fat
9g Protein
43g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
240
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
440mg
18%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
24%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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