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Island Confetti Rice and Beans

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  25 Minutes
  Makes 6 servings
2 cups water
1 cup white rice
1 teaspoon salt
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 small green or red bell pepper, diced
1 stalk celery, diced
1 carrot, diced
1 small zucchini or yellow squash, diced
1/2 teaspoon ground allspice (optional)
1 cup cooked red, pink, or black beans
Chopped fresh cilantro or parsley as a garnish
In a saucepan, bring the water to a boil. Add the rice and 1/2 teaspoon of salt, then cover the pan and lower the heat. Simmer for 18 to 20 minutes, until all the liquid is absorbed.

Meanwhile, in a sauté pan over medium heat, heat the oil. Add the onion, and cook for 2 minutes. Add the garlic, and cook for 1 minute longer. Then add the vegetables and cook for 2 minutes. Stir in the allspice and remaining 1/2 teaspoon of salt. Stir in the cooked beans and over low heat keep warm until the rice is cooked.

In a large bowl, combine the rice with the vegetables and beans.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 157
Sodium: 401mg
Fiber: 2g
Carbohydrates, Total: 30g
Protein: 3g
% Cal. from Fat: 17%
Fat. Total: 3g
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