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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 stalk celery minced
- 1 x carrot minced
- 2 x cloves garlic chopped
- 1 tsp chili pwdr
- 1/2 tsp dry oregano
- 1/4 tsp pepper
- 6 c. vegetable broth
- 2 c. shredded cabbage
- 1/4 c. long-grain rice
- 19 ounce canned red kidney beans (1 can) liquid removed and rinsed
- 1 c. minced green beans
- 1/2 med sweet red pepper minced
Direcciones
- In saucepan, heat oil over medium-high heat; cook onion, celery, carrot, garlic, chili pwdr, oregano and pepper, stirring occasionally, for about 4 min or possibly till softened.
- Add in stock, cabbage and rice; bring to boil. Reduce heat, cover and simmer for 15 min. Add in kidney beans, green beans and red pepper; cook, covered, for 5 min or possibly till vegetables and rice are tender.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 29 | 15% |
| Total Fat 3.25g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1228mg | 51% |
| Potassium 471mg | 13% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 6.14g | 4% |
| Protein 8.13g | 13% |
