Heart Healthy Spanish Rice Food

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SPANISH RICE AND BEANS



Spanish Rice and Beans image

Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.

Provided by Jamie Vespa MS, RD

Categories     Main Course

Time 50m

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
1 1/2 tsp. paprika
1 1/4 tsp. kosher salt
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (optional for added heat)
2 cups long-grain white rice ((such as jasmine or basmati))
1 (14.5-oz.) can fire-roasted diced tomatoes ((sub 1 cup jarred salsa))
2 (15.5-oz.) cans kidney beans, drained and rinsed
3 cups vegetable or chicken broth ((sub water))
1/3 cup sliced green olives
3 Tbsp. finely chopped fresh parsley leaves
1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil

Steps:

  • Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
  • Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
  • Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

Nutrition Facts : Calories 350 kcal, Protein 12 g, Carbohydrate 69 g, Fat 4 g, SaturatedFat 1 g, Fiber 8 g, Sodium 690 mg, Sugar 6 g, ServingSize 1 serving

HEART HEALTHY SPANISH RICE



Heart Healthy Spanish Rice image

From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 8, 5-ounce servings.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 teaspoon nonstick cooking spray
1 cup uncooked brown rice
1 green bell pepper, chopped
1 onion, chopped
1/4 cup sliced mushrooms
2 cups diced tomatoes
2 cups water
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1 teaspoon chili powder (more or less to taste)
2 tablespoons chopped almonds (optional)

Steps:

  • In a large non-stick skillet coated with cooking spray, saute rice, pepper, onion, and mushrooms over medium-high heat until golden brown.
  • Add tomatoes, water, and salt.
  • Simmer covered for 45 minutes or until water is absorbed and rice is tender.
  • Season to taste with cayenne and chili powder.
  • Sprinkle with almonds- Serve immediately.

Nutrition Facts : Calories 112.9, Fat 0.9, SaturatedFat 0.2, Sodium 148.7, Carbohydrate 24.3, Fiber 2.3, Sugar 3.6, Protein 2.7

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