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Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 (10 ounce) package frozen bell pepper strips
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black pepper to taste
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1 cup sweet white corn
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1 (16 ounce) jar medium-hot salsa
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1 teaspoon chili powder
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2 (15 ounce) cans no-salt-added black beans, drained
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1 (15 ounce) can black-eyed peas, rinsed and drained
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1 (10.5 ounce) can chicken stock
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1 cube chicken bouillon
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3 cups water
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½ cup uncooked long grain rice
Directions
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Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
Nutrition Facts (per serving)
156 | Calories |
2g | Fat |
29g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 156 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 562mg | 24% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 6g | 22% |
Total Sugars 2g | |
Protein 8g | 15% |
Vitamin C 18mg | 20% |
Calcium 30mg | 2% |
Iron 1mg | 7% |
Potassium 419mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.