When it comes to legendary rice bowls, it’s often the protein-packed ingredient that sets the dish apart. Enter blackened pinto beans for a plant-based twist on a beloved Creole classic. Alongside the rice and beans are a slew of sautéed veggies (think celery, tomato, corn, and scallion) and a dash of lime zest. Topping the bowl off is a homemade salsa made from tomato and scallion, a creamy Creole Dijonnaise, and pecans for crunch. Squeeze lime juice over the top for a refreshing finish.
Nutrition values for 2 Keto Chocolate Chip Cookies are as follows: Calories 180, Fat 15 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 19 g, Fiber 5 g, Sugar 1 g, Protein 4 g.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
½ cup
Jasmine Rice
1 unit
Vegetable Stock Concentrate
15.5 ounce
Pinto Beans
1 teaspoon
Blackening Spices
1 unit
Scallions
1 unit
Roma Tomatoes
1 unit
Lime
1.75 ounce
Celery
1 ounce
Pecans
(Contains: Tree Nuts)
1.5 ounce
Corn
1.25 ounce
Creole Dijonnaise
(Contains: Eggs, Soy)
6 unit
Keto Chocolate Chip Cookie
(Contains: Tree Nuts, Eggs, Milk)
Cooking Oil
Salt
Pepper
Please refer to the recipe card for Step 1.