Spanish Rice and Garbanzos

Calorie.Less.Cooking's picture

Jan. 10, 2012

Ingredients

Brown rice 2/3 Cup (10.67 tbs)
Onion 1 Small , chopped
Chopped green pepper 1/3 Cup (5.33 tbs)
Garlic powder 1/4 Teaspoon
Margarine 1 Teaspoon
Water 1 1/2 Cup (24 tbs)
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Canned tomatoes 16 Ounce , broken up
Canned garbanzos/Kidney beans 15 Ounce , drained (1 can)
Oregano 1/2 Teaspoon

Directions

MAKING

1) Take a 2 quart saucepan and heat margarine in it. Add onion, rice, green pepper and garlic powder. Cook for about 5 minutes over medium heat, stirring occasionally.

2) Add salt, water and pepper. Bring the mixture to a boil.

3) Reduce heat and cover. Cook for about 45 minutes or until rice becomes tender and all liquid gets absorbed.

4) Stir in garbanzos, tomatoes and oregano.

5) Cook for about 5 minutes or until mixture gets heated through and all liquid is absorbed.

SERVING

6) Transfer to a serving platter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 240Calories from Fat 28

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 774 mg32.25%

Total Carbohydrates 51 g17%

Dietary Fiber 8 g32%

Sugars 3 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet