Chili Flavoured Romano Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup White Rice, short grain, uncooked 1.75 cup Campbell's low sodium chicken broth 0.5 tbsp Crisco Pure Vegetable Oil 4 tbsp chopped Shallots, diced1 Jalapeno Peppers, diced 1 Med. Green Bell Pepper, diced1 Med. Red Bell Pepper, diced2 tsp Minced Garlic 0.5 tbsp Cumin powder0.5 tbsp Chili powder 0.5 tbsp Oregano, flakes0.25 tsp Salt 1 can Romano Beans, drained and rinsed1.5 cup chopped Red Ripe Tomatoes
1. In a medium pot, heat the chicken broth and rice to a boil. Let cook for a few minutes, then remove from heat and set aside to allow the rice to absorb the liquid.
2. In a large skillet, heat oil. Add shallots and peppers and cook until tender.
3. Add garlic and tomatoes. Cook until the tomatoes start to break down.
4. Add beans, cumin, chili powder, oregano and salt. Simmer until heated through. Add the now fluffy rice.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSTHOMAS86.
2. In a large skillet, heat oil. Add shallots and peppers and cook until tender.
3. Add garlic and tomatoes. Cook until the tomatoes start to break down.
4. Add beans, cumin, chili powder, oregano and salt. Simmer until heated through. Add the now fluffy rice.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSTHOMAS86.
Nutritional Info Amount Per Serving
- Calories: 287.0
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 620.2 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 12.4 g
- Protein: 11.8 g
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