BEANS AND BROWN RICE RECIPE RECIPES

BEANS & RICE RECIPE - EATINGWELL

Beans & Rice Recipe - EatingWell image

The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. And because we use instant brown rice and canned beans, it's also super-fast. Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

Provided by Patsy Jamieson

Categories Healthy Mexican Side Dish Recipes

Total Time 15 minutes

Number Of Ingredients 11

Ingredients

1 cup instant brown rice
2 teaspoons extra-virgin olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, seeded and diced (2 cups)
2 cloves garlic, minced
1 19-ounce can black beans, or dark red kidney beans, rinsed
1/4 cup reduced-sodium chicken broth, or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon hot sauce, such as
⅛ teaspoon freshly ground pepper
⅓ cup chopped fresh cilantro

Steps:

Cook rice according to package directions.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.

Nutrition Facts : Calories 306.9 calories, CarbohydrateContent 58.2 g, FatContent 4 g, FiberContent 9 g, ProteinContent 9.6 g, SaturatedFatContent 0.7 g, SodiumContent 117 mg, SugarContent 5.8 g

BEANS & RICE RECIPE - EATINGWELL

Beans & Rice Recipe - EatingWell image

The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. And because we use instant brown rice and canned beans, it's also super-fast. Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

Provided by Patsy Jamieson

Categories Healthy Mexican Side Dish Recipes

Total Time 15 minutes

Number Of Ingredients 11

Ingredients

1 cup instant brown rice
2 teaspoons extra-virgin olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, seeded and diced (2 cups)
2 cloves garlic, minced
1 19-ounce can black beans, or dark red kidney beans, rinsed
1/4 cup reduced-sodium chicken broth, or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon hot sauce, such as
⅛ teaspoon freshly ground pepper
⅓ cup chopped fresh cilantro

Steps:

Cook rice according to package directions.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.

Nutrition Facts : Calories 306.9 calories, CarbohydrateContent 58.2 g, FatContent 4 g, FiberContent 9 g, ProteinContent 9.6 g, SaturatedFatContent 0.7 g, SodiumContent 117 mg, SugarContent 5.8 g

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