Ingredients:
| 1/2 tablespoon | oil |
| 1 | medium onion, chopped |
| 1/4 teaspoon | garlic powder |
| 2 | medium tomatoes (finely diced) |
| 1 | medium green bell pepper, chopped (about 1 cup) |
| 2 | ribs celery, sliced (about 1 cup) |
| 1/2 teaspoon | dried oregano |
| 1 can (15 ounces) | red beans (rinsed and drained) |
| 4 cups | instant brown rice, cooked |
Instructions:
- Place oil in large skillet and heat. Add onion and cook until soft.
- Add garlic, tomatoes, green pepper, celery, and oregano.
- Cover and simmer until vegetables are crisp tender (about 5 minutes).
- Add beans and simmer. Stir mixture every once in a while until heated through.
- Cook rice according to package directions.
- Spoon the vegetable and bean mixture over rice.
Nutrition Facts
8 Servings Per ContainerServing Size: 1/2 cup rice and 1/2 cup vegetables
Amount Per Serving
Calories 260
- % Daily Value*
- Total Fat 3g
- 5%
- Saturated Fat 0g
- 0%
- Trans Fat 0g
- Cholesterol 0mg
- 0%
- Sodium 130mg
- 5%
- Total Carbohydrates 49g
- 16%
- Dietary Fiber 7g
- 28%
- Total Sugars 2g
- Added Sugars
- NA*
- Protein 9g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) 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.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: