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Nutrition Facts
Serving Size 506 g
(Approx. 4 Servings)
Amount Per Serving
Calories 730 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1190 mg 50%
Total Carbohydrate 78 g 26%
Dietary Fiber 8 g 32%
Sugars 6 g
Protein 33 g
Vitamin A 15% Iron 25%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Bacon & Rice Bowl

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb Wright Brand Hickory Smoked Bacon
1/2 cup(s) tomatoes, diced
2 lime, one juiced and one sliced into wedges
1/4 cup(s) water
1/4 Tsp chili powder
1/4 cup(s) cilantro, chopped
2 cup(s) white rice, dry
15 Oz unsalted corn
15 Oz no salt added black beans
1/4 cup(s) green onion, sliced
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Cook the bacon according to skillet instructions, remove the bacon and reserve pan drippings.
While the bacon is cooking, start cooking the rice according to package instructions.
In the same skillet the bacon was cooked in add the tomatoes with pan drippings, lime juice, water and chili powder. Let the tomatoes melt until liquid, add the bacon back to coat with the tomato seasoning, set aside.
Heat a clean skillet over medium-high heat. Add 2 tablespoons of pan drippings with corn and black beans, cooking until roasted about 2-3 minutes.
Serve the rice, divided in four bowls. Top with corn, black beans and tomato bacon. Finish with green onions and squeezed lime wedges.


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