Bean & Rice Confetti

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.7
  • Total Fat: 4.5 g
  • Cholesterol: 1.7 mg
  • Sodium: 352.3 mg
  • Total Carbs: 129.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.2 g

View full nutritional breakdown of Bean & Rice Confetti calories by ingredient


Introduction

I love brown rice and beans together. So I began playing around with ingredients and this is what I came up with. I made the mistake of including the tomato soup in the liquid I used to cook the rice. I think it really slowed down the process so assembly may need some tweaking if you cook rice in broth only first (recommended). I used all organic ingredients but you don't have to.

This dish can be made vegetarian if you switch out the chicken broth for vegetable. I love brown rice and beans together. So I began playing around with ingredients and this is what I came up with. I made the mistake of including the tomato soup in the liquid I used to cook the rice. I think it really slowed down the process so assembly may need some tweaking if you cook rice in broth only first (recommended). I used all organic ingredients but you don't have to.

This dish can be made vegetarian if you switch out the chicken broth for vegetable.
Number of Servings: 6

Ingredients

    canned Navy Beans, Eden Organic, 3.5 cup rinsed. (any beans will do)
    Soup, Amy's Organic Chunky Tomato Bisque, 2.5 cup
    Chicken Broth, 2 cups as needed for rice to cook
    brown rice organic, 0.75 cup
    Onions, raw, 1.5 cup, chopped
    Red, Green, Yellow & Orange sweet Peppers .5 cup, chopped
    Garlic, 3 cloves
    Olive Oil, 1 tbsp
    Peas, frozen, 0.75 cup
    Sweet Corn, Fresh, .75 cup


Directions

Cook rice in broth until almost done.

While rice is cooking, sauté onions, garlic and peppers in olive oil until translucent but still a little crisp.

Combine all ingredients in casserole and mix well. Salt and pepper to taste. Bake in 350 oven for 45 mins.

Serving Size: 1.2 cups approximately

Number of Servings: 6

Recipe submitted by SparkPeople user SUNSTRIKEJILL.