If you’re from the South, you’re probably familiar with this favorite dish. Use brown rice instead of the more common white rice, for more flavor and nutrition.
Place 1 cup brown rice and 1 ½ cup water in covered saucepan or rice steamer and bring to boil. Reduce heat to low and simmer, covered, for about 45 minutes or until tender.
Meanwhile, chop bacon, if desired, and fry in large saucepan until crisp. Pour off excess fat and add 1 yellow onion, chopped, 3 cloves garlic, minced, and 1 red bell pepper, seeded and cut into ¼ inch dice. Sauté until soft, about 10 minutes.
Add 2 cans dried pinto or red kidney beans, drained, and 1 16 oz can of tomato sauce to onions. Add 2 – 3 teaspoons hot-pepper sauce, bacon, and salt and pepper to taste. Simmer until flavors are combined, or until rice is cooked.
When rice and beans are done, remove from heat and allow to cool slightly. Spoon ½ cup rice into six entrée sized containers and top with beans. Add two packages of frozen vegetables to containers, seal and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 247 | ||
Calories from Fat: 61 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 530.1mg | 18 % | |
Potassium 488.1mg | 13 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 35.4g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database 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: 247
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