Vegetarian Red Beans and Seven-Grain Dirty Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients: *Brown Rice, long grain, 2 cup (remove)Onions, raw, 1.5 cup, chopped (remove)Garlic, 3 cloves (remove)Carrots, raw, 1 cup, chopped (remove)Celery, raw, .50 cup, diced (remove)Jalapeno Peppers, 1 pepper (remove)*Cumin seed, 1 tbsp (remove)*Coriander seed, 1 tbsp (remove)Chili powder, 2 tsp (remove)Low Sodium Vegetable Broth 3.75 cupsBay Leaf, 1 tsp, crumbled (remove)Beans, red kidney, 1.5 cup (remove)Red Ripe Tomatoes, 1.5 cup, chopped or sliced (remove)Yellow Sweet Corn, Frozen, 0.50 ear, yields (remove)Salt, 0.5 tsp (remove)Parsley, 3 tbsp (remove)Cilantro, fresh, 3 tbsp (remove)
Place a medium sized pot over medium heat. Add the first 9 ingredients and heat for 3 to 5 minutes, stiring almost constantly, until lightly browned. In another pot, bring the stock and bay leaf to a poil and add to the rice mixture. Cover the pan, lower the heat and simmer for 15 mins.
Add the beans, tomatoes, corn and salt. Stir, cover, and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and add the parsley and cilantro. Serve
Makes six 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user METOMC1.
Add the beans, tomatoes, corn and salt. Stir, cover, and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and add the parsley and cilantro. Serve
Makes six 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user METOMC1.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 546.1 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 8.5 g
- Protein: 7.1 g
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