Saffron Rice with black beans and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup chopped mushrooms1/2 cup chopped onions1 cup chopped broccoli florets & stems1 Tblspn Smart Balance butter1 Roasted Red Pepper (a jarred pimento), chopped1/3 cup frozen sweet peasfresh ground pepper to taste1 cup Swanson chicken broth 99% fat free1/2 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)
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.
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.
Nutritional Info 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
Member Reviews