Quick Bean and Vegetable Rice

This quick dish combines fiber-rich brown rice and kidney beans with colorful vegetables for a satisfying, plant-forward side or light main.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 cup mixed vegetables (fresh or frozen), cut into bite-sized pieces · 136 kcal in the whole recipe
• 1/2 cup low-sodium chicken broth · 7 kcal in the whole recipe
• 1 cup cooked brown rice · 261 kcal in the whole recipe
• 1/2 can (approx. 130g) low-sodium kidney beans, drained and rinsed · 150 kcal in the whole recipe
• Fresh or dried dill, to taste (optional)
• Black pepper, to taste (optional)

Method

1. In a small pan or skillet over medium-high heat, cook the vegetables in the chicken broth until they reach your desired tenderness, about 5 minutes.

   

2. Stir in the cooked brown rice, drained kidney beans, dill, and black pepper.

   

3. Reduce the heat to medium and cook, stirring gently, for 3 to 4 minutes until everything is thoroughly heated through, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.