Heat oil in a large skillet over medium heat; saute onions about 5 minutes or until golden.
Reduce heat to medium-low; stir in rice, garlic and cumin and stir about 1 minute so all ingredients are well blended and start to cook.
Add stewed tomatoes, broth and dried tomatoes; heat to boiling. Stir to make sure all ingredients are well blended; cover and continue to cook over medium and start to cook.
Add stewed tomatoes, broth and dried tomatoes; heat to boiling. Stir to make sure all ingredients are well blended; cover and continue to cook over medium-low heat for 15 minutes.
Mix beans, chickpeas, zucchini and corn in bowl. Add to skillet and stir gently to mix well. Reduce heat to low, cover and cook about 10-15 minutes or until rice is soft.
Adjust seasoning with salt before transferring to serving dish; sprinkle with cilantro, bell pepper and jalapeno just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (887g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 41 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 653.2mg||23 %|
|Potassium 1428.5mg||38 %|
|Total Carbohydrate 102.2g||30 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 84.9g|
|Protein 14.6g||21 %|
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: 484
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