Barbacoa Pigeon Peas Rice Salad Bowl Recipe
Recipe By What To Cook Today
Tender roasted three-chile beef barbacoa is served with pigeon peas rice salad bowl is like bringing restaurant-quality mexican meal to your home.
4.7
17 Rating -
Rate
Non Vegdiet
52minstotal
10minsPrep
42minsCook
52m.total
10m.Prep
42m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Barbacoa Pigeon Peas Rice Salad Bowl Recipe
- 1/2 Bag of frontera barbacoa taco skillet
- 1/2 tablespoon Cooking oil
- 1/2 teaspoon Annatto seeds optional
- 1 tablespoon Cooking oil
- 3/4 cup Long grain white rice
- 1.50 Cloves garlic peeled and finely minced
- 1/2 Medium onion peeled and finely chopped
- 1/2 Large bell pepper seeded and diced
- 7.50 ounce Canned pigeon peas
- 2 ounce Tomato sauce
- 3/4 cup Chicken
- As required Salt to taste
- As required Shredded lettuce
- 1/2 Large avocado pitted and diced
- 1 Tomatoes seeded and diced
- As required Shredded cheese
Nutrition
value
value
1147
calories per serving
32 g Fat56 g Protein152 g Carbs29 g FiberOther
Current Totals
- Fat32g
- Protein56g
- Carbs152g
- Fiber29g
MacroNutrients
- Carbs152g
- Protein56g
- Fiber29g
Fats
- Fat32g
Vitamins & Minerals
- Calcium178mg
- Iron14mg
- Vitamin A2887mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B9254mcg
- Vitamin B120mcg
- Vitamin C250mg
- Vitamin E5mg
- Copper1mcg
- Magnesium311mg
- Manganese6mg
- Phosphorus584mg
- Selenium29mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By What To Cook Today