Yield: 7 Servings
|1 cup||Uncooked regular rice|
|1 medium||Onion, chopped (1/2 cup)|
|2||Garlic cloves, minced|
|2 tablespoons||Canola oil|
|1 medium||Zucchini, coarsely chopped (1 cup)|
|1 medium||Green bell pepper (1 cup)|
|½ teaspoon||Oregano leaves|
|2 mediums||Tomatoes, peeled, coarsely chopped|
|1 can||(16 oz) kidney beans|
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast."
Cook rice as directed on package, omitting salt. In a large skillet, saute onion and garlic in oil until onion is tender. Add zucchini, green pepper, oregano, and pepper; cook vegetables until crisp-tender, about 5 minutes.
Add tomatoes and beans; cover and heat thoroughly. Spoon hot rice onto serving platter and spoon vegetable mixture over.
NUTRITIONAL INFORMATION per 1 cup serving: 218 Calories; 4.5g Fat; 0mg Cholesterol; 127mg Sodium; Dietary Exchanges: 2 bread; 1 fat Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection <capco@...>