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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes. | 2. Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1		chopped	-	-	-	-
red bell pepper	1		seeded chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
pinto bean	2	cans	rinsed drained	-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
green chilies	1	can	diced drained mild	97.1514	24.0	0.0	0.0
apple	1		peeled cored chopped	52.8	14.036	0.297	0.14300000000000002
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
salt black pepper			ground	-	-	-	-
grain rice	2	cups	cooked	-	-	-	-
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
black olive	1/4	cup	drained sliced	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
almond	2	tablespoons	slivered toasted	240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.