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Add a photoWe wanted to add a few ingredients to make this Southern style rice and bean dish a complete, balanced one-dish meal! Adding green bell pepper, peas and kale did the trick. And it's delicious too!
Ингредиенты
- 1 1/2 tablespoons of extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 - 3 cloves garlic, minced
- 1 large green bell pepper, coarsely chopped
- 1 cup long grain white or brown rice
- 2 cups of crushed tomatoes
- 3 oz. of baby bella sliced mushrooms
- 2 cups of water
- 1/8 - 1/4 teaspoon ground red pepper
- 1/4 teaspoon sea salt
- 1 teaspoon dried marjoram, crumbled fine
- 1 teaspoon of smoked paprika
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 1/2 cups of frozen green peas, thawed and drained
- 8 oz. of kale, coarsely chopped or shredded
Инструкции
- Heat the olive oil in a large saucepan or skillet, over medium heat.
- Add the garlic and onion and saute for about 5 minutes or until tender.
- Add the green pepper and continue to saute for another 3 minutes. Stir ocassionally.
- Add the rice to the saucepan and mix thoroughly. Then add the water and mix again. Bring to a boil then reduce the heat to a low simmer, cover and allow to cook for 5 minutes.
- Add the tomatoes, salt, Cayenne pepper, paprika and marjoram. Stir to mix well. Keep covered and allow to cook for another 12 to 14 minutes, or until the rice is somewhat tender.
- Stir in the peas, kale and beans, return to cover and cook for another 5 to 8 minutes or until the rice is tender and the vegetables are heated through.
- Serve with a side of applesauce and some freshly baked corn muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 58 | 24% |
| Total Fat 6.54g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 581mg | 24% |
| Potassium 807mg | 23% |
| Total Carbs 36.06g | 10% |
| Dietary Fiber 11.6g | 39% |
| Sugars 8.83g | 6% |
| Protein 11.5g | 18% |
