From the Pantry Butler kitchen
Snappy Rice Dish
This recipe can be made in a microwave. Perfect for busy weekdays, this vegetable side dish is full of fiber. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food
Ingredients
- 1 cup vegetables, frozen or fresh, cut into bite-sized pieces
- 1/2 cup low-sodium chicken broth — or use water
- 1 cup brown rice, cooked
- 1/2 can (15.5 ounces) low-sodium kidney beans — or other canned beans
- dill weed, optional — fresh snipped or dry, to taste
- black pepper, optional — to taste
Method
- Wash hands with soap and water.
- Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium-high heat*.
- Cook the vegetables the way you like them (firm or soft), stirring gently.
- Add more broth as needed to keep the vegetables moist.
- Add the rice, canned beans, and seasonings.
- Cook until heated through.
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