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Ingredients
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2 tablespoons coconut oil
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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2 stalks celery, chopped
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1 tomato, chopped
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½ cup frozen corn
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2 teaspoons chopped fresh oregano
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2 teaspoons chopped fresh cilantro
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1 (15 ounce) can black beans, rinsed and drained
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½ cup mild salsa
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¼ cup water, or as needed
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2 cups cooked white rice
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salt to taste
Directions
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Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
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Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
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Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts (per serving)
304 | Calories |
8g | Fat |
50g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 304 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 6g | 31% |
Sodium 669mg | 29% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 10g | 36% |
Total Sugars 3g | |
Protein 11g | 21% |
Vitamin C 11mg | 13% |
Calcium 81mg | 6% |
Iron 4mg | 21% |
Potassium 670mg | 14% |
* 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.