2 cups frozen mixed vegetables, or fresh vegetables, washed and cut into bite size pieces
1 cup low sodium chicken broth or water
2 cups brown rice, cooked
1 (15-ounce) can kidney beans, rinsed and drained
2 teaspoons dried dill
Pepper to taste
Snappy Rice Dish
Servings: 4
Ingredients:
Directions:
- Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium high heat.
- Cook the vegetables until tender. Add more broth as needed to keep the vegetables moist.
- Add the rice, canned beans, and seasonings. Cook until heated through.
- Microwave version: Follow the same steps above. Use a microwave-safe, covered dish. Stir the vegetables every 2 to 3 minutes. Just before they are fully cooked, add the rice, beans, and herbs.
- Cook until heated. Rotate the dish & stir gently.
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Snappy Rice Dish
Servings: 4
Ingredients:
2 cups frozen mixed vegetables, or fresh vegetables, washed and cut into bite size pieces
1 cup low sodium chicken broth or water
2 cups brown rice, cooked
1 (15-ounce) can kidney beans, rinsed and drained
2 teaspoons dried dill
Pepper to taste
Directions:
- Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium high heat.
- Cook the vegetables until tender. Add more broth as needed to keep the vegetables moist.
- Add the rice, canned beans, and seasonings. Cook until heated through.
- Microwave version: Follow the same steps above. Use a microwave-safe, covered dish. Stir the vegetables every 2 to 3 minutes. Just before they are fully cooked, add the rice, beans, and herbs.
- Cook until heated. Rotate the dish & stir gently.
Nutrition Facts
4 serving per container
Serving size 1 1/2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 2.5mg | 3% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 260mg | 11% | |
| Total Carbohydrate 56g | 20% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 14g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 89mg | 6% | |
| Iron 2mg | 10% | |
| Potassium 394mg | 8% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.