Meals Matter

Italian Rice and Veggie Supper

Contributed By: peppermon
Pillsbury

Ingredients

1 tbsp Olive oil

1 cup Thinly sliced fresh carrots

1/2 cup Chopped onion

1 stalk Celery-thinly sliced

1 Small zucchini, halved lengthwise, cut into 1/4" slices

3/4 cup Uncooked white rice

1 1/2 cups Water

1 15 oz Can kidney beans, drained, rinsed

1 14.5 oz Can diced tomatoes w/basil, garlic & oregano

1/2 tsp Salt

Preparation

Heat oil in large sauce pan over medium high heat or until hot. add carrots, onion & celery; cook and stir 3 minutes.Add zucchini; cook and stir 2 minutes.


Stir in all remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.

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Recipe Details

Total Preparation Time: 45 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Vegetarian
Nutrition Content: High Fiber
Meal Type: Entree

Nutrient Information

Calories: 281
Total Fat: 4 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Carbohydrates: 52 g
Protein: 9 g
Vitamin A: 872 RE
Vitamin C: 10 mg
Calcium: 54 mg
Sodium: 678 mg
Iron: 3 mg
Fiber: 9 g