Rice & Beans – Wednesday’S Dinner Menu
Description
This International main features Vegetable oil, Cloves, minced, Carrots, diced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fresh parsley, chopped
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Serve with - Acorn squash with butter Cherry tomatoes Whole wheat rolls Frozen yogurt In non-stick skillet,
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heat oil over medium
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heat ;
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cook garlic, carrots, onion, thyme and allspice for about 5 minutes or until onion is softened.
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Stir in rice for 1 minute.
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Stir in stock and ;hot pepper sauce; bring to boil.
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Reduce heat to simmer; cook, covered for 20 minutes or until liquid is almost all absorbed.
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Meanwhile, drain and rinse beans.
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Stir into rice mixture along with green pepper;
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cook , covered, for 7 minutes or until beans are heated through and green pepper is tender-crisp.
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Serve with dollop of yogurt.
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Sprinkle parsley over top
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1979.0kcal
- % Daily Value *
- Total Fat 140.9g217%
- Saturated Fat 21.6g108%
- Cholesterol 2.2mg1%
- Sodium 56.6mg3%
- Total Carbohydrate 142.4g48%
- Dietary Fiber 43.7g175%
- Sugars 5.3g
- Protein 45.7g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allspice, amp, beans, black, boiling, canned, carrots, chicken, chopped, cloves, diced, dinner, dried, green, ground, hot, international, longgrain, low-fat, main
