ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Creole Rice

Yield 12 servings (serving size: 3/4 cup)

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce
  • 2 bay leaves
  • 2 (14.5-ounce) cans vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, un-drained
  • 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
  • 1/4 cup chopped green onions
  • 1 (14.5-ounce) can light red beans, drained and rinsed

Nutrition Information

  • calories 142.7
  • fat 1 g
  • satfat 0.1 g
  • protein 4.4 g
  • carbohydrate 29.4 g
  • cholesterol 0 mg
  • iron 1.5 mg
  • sodium 499 mg
  • caloriesfromfat 6 %
  • fiber 2.9 g
  • calcium 34 mg

How to Make It

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and bell pepper; sauté 8 minutes or until tender. Add sweet potato and garlic; sauté 1 to 2 minutes. Add tomato paste and next 7 ingredients; stir well. Bring to a boil; add rice. Reduce heat; simmer, uncovered, 20 minutes or until rice is tender, stirring occasionally. Remove bay leaves.

  2. Add green onions and beans; stir gently. Cook over medium heat until thoroughly heated. Serve immediately.

Oxmoor House Healthy Eating Collection