In a large pot, mix the first 4 ingredients until the beans get nice and tender - about 10 minutes.
In the mean time, in a medium pot, cook the rice with the broth...when the rice is cooked, add it to the other ingredients and stir together.
I make up a batch of this and eat it all week as a lunch or light dinner, adding whatever other vegetables strike my fancy - like steamed carrots or diced fresh tomatoes.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 253mg||9 %|
|Potassium 40.2mg||1 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 24.4g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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