Cheesy Beans And rice
|Regular brown rice||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Carrot||1 Medium, chopped|
|Celery stalk||1 , chopped|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Tablespoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Cooking oil||3 Tablespoon|
|Red kidney beans||3⁄4 Cup (12 tbs), drained (cooked or canned)|
|Tomato||1 Large, chopped|
|Shredded monterey jack cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a heatproof bowl combine the brown rice and the water.
Place bowl, uncovered, on a rack in a large Dutch oven.
Add 2 to 3 inches water to Dutch oven.
Bring water in Dutch oven to boiling.
Cover and steam rice for 45 to 60 minutes or till done.
Meanwhile, in a medium saucepan cook the onion, carrot, celery, parsley, basil, oregano, and garlic, covered, in hot oil about 8 minutes or till onion is tender but not brown.
Add beans, tomato, salt, and pepper; heat through.
Stir Monterey Jack or Parmesan cheese and butter or margarine into rice; stir in vegetable mixture.
Serving size: Complete recipe
Calories 2528 Calories from Fat 841
% Daily Value*
Total Fat 96 g147.8%
Saturated Fat 33.6 g168.1%
Trans Fat 0 g
Cholesterol 114.3 mg38.1%
Sodium 1008.1 mg42%
Total Carbohydrates 355 g118.2%
Dietary Fiber 47.8 g191.4%
Sugars 25.1 g
Protein 73 g146.1%
Vitamin A 313.2% Vitamin C 137.6%
Calcium 111.8% Iron 133.3%
*Based on a 2000 Calorie diet