Rice And Beans With Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meatless | 4 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 | c | Chopped onion |
| 1 | c | Uncooked instant brown rice |
| 13 3/4 | oz | No-salt-added chicken broth |
| 1 can | ||
| 1 | c | Chopped unpeeled tomato |
| 1/4 | c | Commercial pesto basil sauce |
| 16 | oz | Red beans, 1 can drained |
INSTRUCTIONS
Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add onion; saute 2 minutes. Add rice and broth; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until rice is done and liquid is absorbed. Stir in tomato, pesto sauce, and beans; cook 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup). Per serving: 656 Calories; 9g Fat (12% calories from fat); 38g Protein; 111g Carbohydrate; 4mg Cholesterol; 339mg Sodium Recipe by: Cooking Light, Oct 1993, page 118 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 380mg
Potassium: 461.5mg
Carbohydrates: 63.8g
Fiber: 10.4g
Sugar: 5.2g
Protein: 9.9g