Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 4. 2 cups per serving
Recipes
Beans in a Forest
| Nutrition Information | |
| Calories: | 300 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 280mg |
| Carbohydrates: | 56g |
| Dietary Fiber: | 10g |
| Sugars: | 7g |
| Protein: | 13g |
| Vitamin A: | 1250iu (25%) |
| Vitamin C: | 126mg (210%) |
| Calcium: | 100mg (10%) |
| Iron: | 3.6mg (20%) |
This recipe for red beans and rice is topped with a forest of steamed broccoli.
1 cup brown rice
1-8 ounce can no-added-salt tomato sauce
1/2 cup sliced green onion
1-8 ounce can kidney beans, undrained
2 cups water
1/4 tsp each: fennel seed, thyme, garlic powder
pinch of cayenne pepper
4 cups broccoli florets
Preheat oven to 350º. Place brown rice, tomato sauce, green onion, kidney beans, water and seasonings in a large casserole or Dutch oven. Bring to a boil, cover and place in the oven until the rice is done and most of the liquid has evaporated - about 30-40 minutes.
Meanwhile, when rice is almost done, steam broccoli florets until tender. Serve broccoli florets over the top.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!