Snappy Rice Dish
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Ingredients
- 1 cup vegetables, frozen or fresh (cut into bite-sized pieces)
- 1/2 cup chicken broth, reduced sodium (or use water)
- 1 cup brown rice, cooked
- 1/2 can kidney beans (about 7 ounces) or other canned beans (low-sodium)
- dill weed, optional (fresh snipped or dry, to taste)
- black pepper (to taste)
Instructions
- Wash hands with soap and water.
- Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium-high heat.*
- Cook the vegetables the way you like them (firm or soft), stirring gently. Add more broth as needed to keep the vegetables moist.
- Add the rice, canned beans, and seasonings. Steam fry until heated through.
Nutrition
| Calories | 265 |
|---|---|
| Protein | 12 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 183 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 12 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters