This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.
- 8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, finely chopped
- 2 medium zucchini, cut into 1/2-inch dice
- 1 large red bell pepper, seeded and diced
- 2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 2 cups cooked brown rice (see Tip)
- One 15-ounce can black beans, rinsed
- 1/2 cup water
- Hot sauce, such as Tabasco, to taste
- Tip: : To cook brown rice: Place 2/3 cup brown rice, 1 2/3 cups water and a pinch of salt, if desired, in a small saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes about 2 cups.
Cook the kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
Add the oil to the pan. Add the onions, zucchini, bell pepper, jalapeños, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in the rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
355 calories; 6g total fat; 1g total saturated fat; 20mg cholesterol; 861mg sodium; 58g carbohydrates; 10g fiber; 17g 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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