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Perfect every time. Great for burritos. Microwave in the pouch. Cooks in 90 seconds. Good source of fiber. See nutrition facts for sodium content. What's Inside - Per Serving: 200 calories (10% DV); 2 g total fat (3% DV); 0 g sat fat (0% DV); 2 g sugars (No DV defined); 640 mg sodium (27% DV). Based on a 2,000 calorie diet. Uncle Ben's Ready Rice Pinto Beans & Rice Mexican Style makes it easy to support a well-balanced diet. Low fat. Cholesterol free. See nutrition facts for sodium content. Fruits. Vegetables. Grains. Protein. Dairy. ChooseMyPlate.gov. Facebook: Find us on Facebook. We would love to hear from you! (Please have this package available) 1-800-54-Uncle. 1-800-548-6253. What's Inside: Guideline Daily Amounts (GDAs) provide quick, easy, and clear nutrition information to help you make informed decisions about the foods you eat. To learn more visit www.marshealthyliving.com. Partially produced with genetic engineering. Uncle Ben's Ready Rice uses premium rice grains grown in the USA.
Water, Parboiled Long Grain Rice, Pinto Beans, Poblano Peppers, Onions, Canola Oil, Seasoning Blend [Salt, Tomato (Dried), Green Bell Pepper (Dried), Spices, Onion Powder, Sugar, Yeast Extract, Natural Flavor, Garlic Powder, Guar Gum, Citric Acid, Xanthan Gum, Enrichment (Iron [Ferric Orthophosphate]; Niacin, Thiamin [Thiamine Mononitrate], Folate [Folic Acid]), Vinegar Solids, Turmeric (Color), Extractive of Paprika (Color), Natural Smoke Flavor.
Just Heat and Enjoy: 1. Squeeze pouch to separate rice. 2. Tear two inches to vent. 3. Heat on high for 90 seconds. 4. Remove from microwave using Cool Touch area on untorn side. Caution: Steam from pouch will be hot. Cooking time for 2 pouches - 2-1/2 minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion. In the Skillet: 1. Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. 2. Add 2 tbsp of water and heat. 3. Stir rice occasionally until heated thoroughly. 4. Serve immediately.
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