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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.5
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 412.2 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Saffron Rice with black beans and vegetables calories by ingredient
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Saffron Rice with black beans and vegetables

Submitted by: RUBY214

Introduction

This is a lower sodium, low fat, and generally "diet friendly" version of Spanish rice and beans dish. The chicken broth replaces the oil normally used. The broth, along with the veggies, beans, & salsa, helps maintain moisture and really adds to the overall flavor. This dish is also packed with essential vitamins and minerals! I hope you enjoy it. :) This is a lower sodium, low fat, and generally "diet friendly" version of Spanish rice and beans dish. The chicken broth replaces the oil normally used. The broth, along with the veggies, beans, & salsa, helps maintain moisture and really adds to the overall flavor. This dish is also packed with essential vitamins and minerals! I hope you enjoy it. :)
Number of Servings: 6

Ingredients

    1 cup chopped mushrooms
    1/2 cup chopped onions
    1 cup chopped broccoli florets & stems
    1 Tblspn Smart Balance butter
    1 Roasted Red Pepper (a jarred pimento), chopped
    1/3 cup frozen sweet peas
    fresh ground pepper to taste
    1 cup Swanson chicken broth 99% fat free
    1/2 cup water*
    1/2 cup uncooked saffron rice (sodium free such as Urban Legends brand)
    1 1/2 cups Bush's canned black beans (rinsed and drained)
    6 tablespoons salsa (spiced according to personal preference - I use Trader Joes' Double Roasted Salsa)

Directions

In a 2 quart saucepan, melt "butter" and add mushrooms, onions, and broccoli. Coat vegetables and saute on low/medium heat for a few minutes until onions are translucent.

Mix in roasted peppers, peas, and a little fresh ground pepper and let cook until peas have defrosted.

Mix in chicken broth and water*, bring to boil. Mix in rice and bring to boil again. Let boil for one minute. Stir, lower heat to simmer and cover. Finish cooking according to the directions on the rice package.


*note: adjust the water, a little more or a little less according to how much liquid the directions for cooking 1/2 cup of rice requires. Make sure you don't use too little water -- you have to compensate for the added veggies. So, it is better to err on the side of using a bit more water than less.


While the rice is cooking, mix the black beans and salsa together in a microwaveable bowl. Cook for 1 to 1 1/2 minutes -- just to heat through.

When rice dish is finished cooking, fluff with fork. Fold and mix beans in with the rice and veggies. Cover pot and let stand for 5 minutes.

Serve as side dish to pork, chicken, or fish. Makes approximately 6, 3/4-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RUBY214.






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