Eden Foods Organic Mexican Rice and Beans Description
Eden Michigan black beans and Lundberg short grain brown rice with organic chilies, herbs and spices. Traditionally seasoned whole grain and bean fare, thoroughly cooked for fast, versatile complete protein meals. Try in burritos, tacos and quesadillas. Good source of fiber and protein. Gluten free & Bispherol-A free can lining.
Just heat, stir & serve. For hearty soups and stews, simply add a variety fresh vegetables, water or stock, adjust the seasoning if desired, and simmer until the vegetables are tender. A great filling for burritos topped with salsa.
Wheat, gluten & lining is BPA free.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/2 Cup
Servings per Container: 3.5
|Amount Per Serving||% Daily Value|
|Calories from Fat||10||*|
|Total Fat||1 g||2%|
| Trans Fat||0 g||*|
|Total Carbohydrate||22 g||7%|
| Dietary Fiber||3 g||12%|
| Sugars||1 g||*|
*Daily value not established.
Other Ingredients: Water, organic short grain brown rice, organic black beans, organic tomato puree, organic minced onion, sea salt, organic minced garlic, organic cumin powder, organic chili flakes, organic basil flakes, organic paprika powder, and organic black pepper.
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Baked Mexican Street-Style Corn on the Cob
You’re taking it to the streets. And your senses couldn’t be happier. You can smell sweet fried dough, see warm, gooey cheese and taste that ice-cold beer. When a festival is in town, you’re suddenly starving. But once the vendors pack up and the crowds clear out, where will you get your street-food fill? From your very own oven. While it looks like a decadent mess of maize, Mexican street corn – or elote – is a delicious 30-minute side dish. Smothered in mayonnaise, cotija cheese and chili powder, this is proof that Mexican corn on the cob is one recipe you can easily take from the streets.
4 ears corn
1 Tbsp. ghee
1/4 cup light mayonnaise
1/2 cup grated cotija
1/2 cup fresh cilantro, chopped
1 tsp. ancho chili powder
- Preheat oven to 400 degrees F. Bake corn for 25 minutes.
- In a small bowl, mix together ghee and mayonnaise.
- Once corn is cooked, spread ghee mixture on each ear and sprinkle with cotija, cilantro and ancho chili powder.