Looking for a flavorful side dish using Green Giant® SELECT® peas and Old El Paso® Green Chiles? Then try this tasty bean and rice recipe.
Bake-Off® Contest 38, 1998
Jennifer Morten
Katy, Texas
Beans 'n Rice
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1 1/4
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cups water
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1 1/2
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cups uncooked instant white rice
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1
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cup frozen baby sweet peas
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3/4
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cup chopped tomato
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1
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can (15 oz) red beans, drained, rinsed
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1
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can (4.5 oz) Old El Paso™ chopped green chiles
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1/2
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teaspoon garlic salt
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1/4
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cup chopped red onion
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2
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tablespoons chopped fresh cilantro
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1
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tablespoon fresh lime juice
Garnish, if desired
-
-
Sour cream
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-
Lime wedges
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Fresh cilantro sprigs
Steps
-
1
In large saucepan, bring water to a boil over high heat. Add rice, peas, tomato, beans, chiles and garlic salt; mix well. Return to a boil. Reduce heat to low; cover and simmer 5 to 6 minutes or until liquid is absorbed. Remove from heat.
-
2
Stir in onion, chopped cilantro and lime juice; cover and let stand 5 minutes. Stir well. Garnish as desired.
-
1
In large saucepan, bring water to a boil over high heat. Add rice, peas, tomato, beans, chiles and garlic salt; mix well. Return to a boil. Reduce heat to low; cover and simmer 5 to 6 minutes or until liquid is absorbed. Remove from heat.
-
2
Stir in onion, chopped cilantro and lime juice; cover and let stand 5 minutes. Stir well. Garnish as desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cup
- Calories
- 240
- Calories from Fat
- 35
% Daily Value
- Total Fat
- 4g
- 6%
-
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 5mg
- 2%
- Sodium
- 440mg
- 18%
- Total Carbohydrate
- 43g
- 14%
-
- Dietary Fiber
- 6g
- 24%
- Sugars
- 4g
- Protein
- 9g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
3 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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