Snappy Rice Dish
Makes:
2 servings
This recipe can be made in a microwave. Perfect for busy weekdays, this vegetable side dish is full of fiber.
Ingredients
- 1 cup vegetables, frozen or fresh, cut into bite-sized pieces
- 1/2 cup low-sodium chicken broth (or use water)
- 1 cup brown rice, cooked
- 1/2 can (15.5 ounces) low-sodium kidney beans (or other canned beans)
- dill weed, optional (fresh snipped or dry, to taste)
- black pepper, optional (to taste)
Directions
- Wash hands with soap and water.
- Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium-high heat.*
- Cook the vegetables the way you like them (firm or soft), stirring gently. Add more broth as needed to keep the vegetables moist.
- Add the rice, canned beans, and seasonings. Cook until heated through.
* Microwave version: Follow the same steps above. Use a microwave-safe, covered dish. Stir the vegetables every 2 to 3 minutes. Just before they are cooked, add the rice, beans, and herbs. Cook until heated. Rotate the dish and stir gently.
Notes
University of Connecticut Family Nutrition Program
Senior Nutrition Awareness Project (SNAP) Newsletters
