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
|Allrecipes.com This site offers more than 40,000 free recipes, plus lots of cooking tips and information.|
|Academy of 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.|
|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.|
|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 to expect when coming to Akron Children's
For healthcare providers and nurses
Residency & Fellowships, Medical Students, Nursing and Allied Health
For prospective employees and career-seekers
Our online community that provides inspirational stories and helpful information.