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Snappy Rice
Print Recipe
Serves4 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup broccoli, chopped
- 1 cup carrots, chopped
- 1 cup chicken broth, low-sodium
- 1 cup red bell pepper, chopped
- 2 cups brown rice, cooked
- 1 15-ounce can kidney beans, low sodium
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Directions
- In a large skillet, add the broccoli, carrots, and broth. Heat over medium heat and cover. Cook for 5 minutes or until beginning to soften.
- Uncover, add the peppers, rice, beans, and seasonings. Continue cooking until beans are heated through, about 5-7 minutes.
- Serve warm.
Recipe Tips
Try making this in the microwave: Follow the same steps, but use microwave safe bowl and cover with plastic wrap. Poke wrap with holes and cook on high for 2 minutes at a time, until vegetables are just soft. Add remaining ingredients, stir well, and cook another 2 minutes until heated through.
Try adding a serving of fruit, like pineapple, with the peppers.
Nutrition Facts
Snappy Rice
Amount Per Serving
Calories 244
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 183mg
8%
Potassium 679mg
19%
Total Carbohydrates 48g
16%
Dietary Fiber 10g
40%
Sugars 5g
Protein 11g
22%
Vitamin A
165%
Vitamin C
143%
Vitamin D0%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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