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 |
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.