Servings: 1
Ingredients
- 1 Tbsp. oil
- 1/2 c. uncooked regular long-grain white rice
- 1 med onion, cut into thin wedges
- 1 clv garlic, chopped
- 2 x (14 1/2 ozs. each) cans vegetable or possibly chicken broth
- 1 med zucchini, diced(2 c.)
- 2 c. frzn whole kernel corn
- 1 x (15.5 or possibly 15-ounce.) can pinto or possibly light red kidney beans, liquid removed, rinsed
- 1/2 tsp dry basil leaves
- 1/4 tsp dry oregano leaves
- 1/4 tsp cumin
- 1/8 tsp pepper
Directions
- Heat oil in large saucepan or possibly Dutch oven over medium-high heat till warm.
- Add in rice, onion and garlic; cook and stir 2 to 3 min or possibly till onion is crisp-tender. Stir in all other ingredients. Bring to a boil. Reduce heat to medium heat; cover and cook 15 to 20 min or possibly till rice is tender and broth is slightly thickened.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 483g | |
Calories 374 | |
Calories from Fat 137 | 37% |
Total Fat 15.61g | 20% |
Saturated Fat 1.36g | 5% |
Trans Fat 0.35g | |
Cholesterol 0mg | 0% |
Sodium 33mg | 1% |
Potassium 1191mg | 34% |
Total Carbs 59.31g | 16% |
Dietary Fiber 9.1g | 30% |
Sugars 14.29g | 10% |
Protein 9.58g | 15% |
Advertisement
Advertisement