Rice and Beans Supper Combo |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 (1-1/2 cup) | 15 minutes | 45 minutes | 410 | 1g | 4g | 770mg | 70g | 23g | 0mg |
| INGREDIENTS: | ||
| 1 tablespoon oil | 1 cup thinly sliced carrots | 2 stalks celery, thinly sliced |
| 1 large onion, chopped | 1 cup uncooked regular long-grain white rice | 1 cup uncooked lentils, sorted, rinsed |
| 2 (14-1/2 oz) cans ready-to-serve chicken broth | 1 (15-oz) can blackeye peas, drained, rinsed | 1 (15-oz) can black beans, drained, rinsed |
| 1/2 teaspoon dried Italian seasoning | 1/8 teaspoon garlic powder | 1/8 teaspoon pepper |
| 2 tablespoons ketchup | ||
| 1 | Heat oil in Dutch oven over medium-high heat until hot. Add carrots, celery, onion, rice and lentils; cook and stir 5 to 7 minutes or until vegetables are crisp-tender. |
| 2 | Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally. |