This recipe is for suitable for those following a vegetarian (meat-free) diet.
This is a scrumptious and easy recipe. If you have leftovers, have the beans on a salad the next day.
Prep time: 30 to 40 minutes
Serving size: ¼ cup rice and 1¼ cup beans
Nutritional analysis (per serving):
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
If you do not have canned tomatoes, try using salsa. Add sliced red peppers.
Reviewed by: Allison Brinkley, RD, LD/N
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|Meals for You This site contains extensive categories (including vegetarian, diabetic, and low fat meals) and the ability to search recipes by ingredient.|
|National Center for Nutrition and Dietetics Offering nutrition information, resources, and access to registered dietitians.|
|Vegetarian Resource Group This site offers recipes, nutrition information, and lots more for vegetarians and anyone looking to eat less meat.|
|Food Network TV's Food Network goes online with searchable menus and recipes, an encyclopedia of cooking terms, and ideas from celebrity chefs.|
|About Vegetarian Recipes These recipes are for anyone following a vegetarian (meat-free) diet.|
|Take a Look at Cooking Do you like to eat? If so, you might like to learn to cook. Find out how in this article for kids.|
|What's a Vegetarian? You probably know a vegetarian doesn't eat meat, but did you know there's more than just one kind of vegetarian? Find out more in this article for kids.|
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