- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 340.1
- Total Fat: 8.4 g
- Cholesterol: 8.3 mg
- Sodium: 825.2 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 13.2 g
- Protein: 20.7 g
Jane Brody's Company Beans and RiceSubmitted by: KERRYAJMM
IntroductionOne of my favorite vegetarian dishes! Found in Jane Brody's Good Food Cookbook.
Save on cooking time by using quick cooking rice. One of my favorite vegetarian dishes! Found in Jane Brody's Good Food Cookbook.
Save on cooking time by using quick cooking rice.
1 cup brown rice
2 cups water
1 tbsp olive oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
2 medium tomatoes, finely diced (16 oz can can be substituted)
1 medium zucchini, coarsely chopped
1/2 tsp oregano
1 16 oz can of kidney beans, drained and rinsed
salt and pepper to taste
1 cup shredded cheese (I used reduced fat cheddar)
2. Heat oil in a large skillet, add chopped onion and crushed garlic. Saute until soft
3. Add tomatoes, zucchini and oregano. Cover the skillet and simmer for 5 minutes or until vegies are tender-crisp.
4. Add beans, and simmer mixture, stirring ocasionall, until it's heated through. Season with Salt and pepper if desired.
5. To serve, spoon veggie-bean mixture over hot rice and sprinkle cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user KMADDEN445.