Snappy Rice Dish
This recipe can be made in a microwave. Perfect for busy weekdays, this vegetable side dish is full of fiber.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 of recipe
277
Calories
12g
Protein
54g
Carbs
2g
Fat
11g
Fiber
5g
Sugar
182mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetables, frozen or fresh, cut into bite-sized pieces
1 cup
low-sodium chicken broth
1/2 cup · or use water
brown rice, cooked
1 cup
low-sodium kidney beans
1/2 can (15.5 ounces) · or other canned beans
dill weed, optional
fresh snipped or dry, to taste
black pepper, optional
to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium-high heat.*
- 3
Cook the vegetables the way you like them (firm or soft), stirring gently. Add more broth as needed to keep the vegetables moist.
- 4
Add the rice, canned beans, and seasonings. Cook until heated through.
Source: USDA MyPlate Kitchen · University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters
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