- Double Bonus
- 2 cups water
- 1 cup white rice
- 1 teaspoon salt, divided
- 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 18-20 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.
nutrition information per serving
157 calories; 3g total fat; 0mg cholesterol; 401mg sodium; 30g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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