SnappyRiceDish_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 2 servings

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)

Steps

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 Facts

Nutrients Amount
Total Calories 265
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 183 mg
Carbohydrates 51 g
Dietary Fiber 12 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 12 g
Vitamin D 0 mcg
Calcium 67 mg
Iron 3 mg
Potassium 532 mg

University of Connecticut Family Nutrition Program
Senior Nutrition Awareness Project (SNAP) Newsletters

U.S. Department of Agriculture. MyPlate Kitchen Website. Snappy Rice Dish. Recipe source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.