Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 293.6
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 167.1 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 8.3 g
- Protein: 9.8 g
View full nutritional breakdown of Beans and Peppers over Rice calories by ingredient
Beans and Peppers over Rice
Submitted by: ARANYANIIntroduction
A recipe using the veggies in the fridge. This can be adjusted many different ways, and would be very nice with brown rice instead of white. A recipe using the veggies in the fridge. This can be adjusted many different ways, and would be very nice with brown rice instead of white.Number of Servings: 4
Ingredients
-
White Rice
3 cloves garlic, minced
1 onion, diced
Cumin
1 small stalk celery, diced
1 carrot, diced
4 medium tomatoes
1 can white beans
1 tbsp vegetable oil
Oregano
1 tbsp balsamic vinegar
dash black pepper
Directions
1. Heat oil in pan and add onion and cumin (about 2 tablespoons or to taste). Cook until onion is translucent; add garlic and cook 30 seconds more.
2. Add balsamic vinegar, bell pepper, carrot and celery. Cook until vegetables are tender.
3. Add tomatoes (peeled if desired), beans, oregano and pepper to taste.
4. Cook another 10 - 15 minutes. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SOLEMNITUDE.
2. Add balsamic vinegar, bell pepper, carrot and celery. Cook until vegetables are tender.
3. Add tomatoes (peeled if desired), beans, oregano and pepper to taste.
4. Cook another 10 - 15 minutes. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SOLEMNITUDE.
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