You are here

Bean Rice And Vegetable Stew

admin's picture
Ingredients
  Chicken bouillon 1 Cup (16 tbs)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Onion 2 Ounce, chopped
  Bay leaf 1
  Garlic 1 Clove (5 gm), crushed
  Cooked dried chick peas 12 Ounce (Garbanzos)
  Canned medium tomatoes 1 Cup (16 tbs), chopped
  Frozen chopped broccoli 1 Cup (16 tbs)
  Seasoned salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooked brown rice 1 Cup (16 tbs)
Directions

In saucepan combine bouillon, carrots, onion, bay leaf, and garlic.
Simmer 10 minutes.
Add chick peas, tomatoes, broccoli, seasoned salt, and pepper.
Simmer 15 minutes.
Add rice.
Cook over low heat 4 minutes or until thoroughly heated.
Divide evenly.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Vegetable

Rate It

Your rating: None
4.40909
Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1019 Calories from Fat 122

% Daily Value*

Total Fat 14 g22%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 7.2 mg2.4%

Sodium 1949.4 mg81.2%

Total Carbohydrates 182 g60.7%

Dietary Fiber 38.7 g154.6%

Sugars 25.5 g

Protein 49 g97.5%

Vitamin A 282.4% Vitamin C 169.9%

Calcium 35.9% Iron 85%

*Based on a 2000 Calorie diet

0 Comments

Bean Rice And Vegetable Stew Recipe