Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
618
Calories
21g
Protein
31g
Fat
64g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium onion, thinly sliced
- 2 tablespoons butter or margarine
- 3 cups cooked pinto or red kidney beans*
- 1 cup tomato juice
- 1 clove garlic, minced
- 1 1/2 tablespoons chili powder
- salt and ground black pepper to taste
- 1 1/2 cups grated Cheddar or Monterey Jack cheese
- 3 cups hot cooked rice
- =
Directions
1
Cook onion in butter until soft but not brown. Add beans, tomato juice, garlic, chili powder, salt and pepper. Simmer 5 to 10 minutes to blend flavors. Add cheese and continue heating until cheese melts, stirring constantly. Serve bean mixture in soup bowls. Top with mound of rice (about 1/2 cup).
Recipe sourced from
fandom