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Spanish Rice and Beans

Prep time 7 mins
Cook time 20 mins
Yield 4 servings (serving size: 3/4 cup rice and 1 cup bean mixture)
This Spanish-inspired dish can be very spicy, so adjust the hot sauce according to your preference.

Ingredients

  • 1 (8-ounce) package yellow rice mix (such as Vigo)
  • 2 teaspoons olive oil
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1/2 cup chopped onion
  • 1/2 cup (2-inch) julienne-cut carrot
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes with green chiles, undrained
  • 1 (15-ounce) can red beans, rinsed and drained
  • 1/2 to 1 teaspoon hot sauce
  • 1 tablespoon chopped fresh thyme

Nutrition Information

  • calories 357
  • fat 3.7 g
  • satfat 0.2 g
  • protein 12.7 g
  • carbohydrate 72.0 g
  • cholesterol 0 mg
  • iron 5.8 mg
  • sodium 1410 mg
  • caloriesfromfat 9 %
  • fiber 9.0 g
  • calcium 63 mg

How to Make It

  1. Prepare rice according to package directions, omitting salt and fat.

  2. While rice is cooking, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 7 minutes, stirring occasionally.

  3. Add tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Stir in hot sauce. Serve bean mixture over rice. Sprinkle evenly with chopped fresh thyme.

Oxmoor House Healthy Eating Collection