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Ingredientes
- 1 c. Rice,regular long-grain
- Â Â Salad oil
- 3 x Celery stalks,lg,thin sliced
- 1 can Kidney beans(17oz)
- 2 Tbsp. Vinegar,red-wine
- 3/4 tsp Salt
- 1/2 tsp Sugar
Direcciones
- 1. Prepare rice as label directs; place in bowl.
- 2. Meanwhile, in 10" skillet over medium heat, in 2 Tbsp. warm oil, cook celery till tender; spoon into bowl with rice. Add in kidney beans, vinegar, salt, sugar, and 2 Tbsp. oil; mix well. Serve at room temperature. Or possibly cover and chill to serve chilled later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 139 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 408mg | 17% |
| Potassium 206mg | 6% |
| Total Carbs 27.88g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.66g | 1% |
| Protein 4.87g | 8% |
