In a large saucepan, combine water, tomato paste, stock powder, oil, oregano, cumin, salt, and red pepper flakes and bring to a boil over high heat. Stir in the rice and olives. Return to a boil, then cover, lower the heat, and simmer for 18 minutes. Quickly scatter the beans over the rice. Cover and remove from the heat. Let sit until the rice is tender and the beans are thoroughly heated; about 2 minutes. Stir in the scallions, distributing the beans as you fluff up the rice. Recipe by: Lorna Sass Short Cut Vegetarian
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 3 servings|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 459.8mg||16 %|
|Potassium 436.9mg||11 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 63.9g|
|Protein 6.9g||10 %|
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Calories per serving: 303
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