Ingredients
1/2 cup onion
chopped
2 teaspoons vegetable oil
1/2 cup rice
uncooked
1 can low-sodium green beans
drained (about 15 ounces)
1 can low-sodium diced tomatoes (about 15 ounces)
1 cup water
Steps
In a medium-sized pan, cook onions in vegetable oil until they start to turn light brown.
Add the rice, green beans, tomatoes, and water.
Bring to a boil.
Cover the pot with a lid and cook over low heat for 10 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 114 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 183 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Calcium | 47 mg |
| Iron | 2 mg |
| Potassium | 210 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Green Bean and Rice Casserole. Recipe source: A Harvest of Recipes with USDA Foods Adapted from a recipe in Healthy Diabetes Recipes and More South Dakota Diabetes Control Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.