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Spanish Kidney Beans & Rice
Source: dLife

Kidney beans and rice prepared with sauteed vegetables and Spanish seasonings.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 76.2
Total Carbs 14.6 g
Dietary Fiber 3.0 g
Sugars 1.3 g
Total Fat 0.3 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 46.6 mg
Protein 3.9 g
Sodium 72.5 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  fresh chopped celery
0 1/4 cup  fresh chopped green onion
0 1/4 each  chopped green bell peppers
16 oz  canned kidney beans
1 tsp  low sodium beef bouillon
1 cup  boiling water
1 tsp  garlic powder
1 tsp  oregano leaves
0 1/2 tsp  white pepper
0.125 tsp  white pepper
1 cup  cooked long grain brown rice
  1. Coat medium skillet with cooking spray over medium heat until hot.
  2. Add celery, green pepper, and green onions and sauté 5 minutes, or until tender. Add beans.
  3. Dissolve bouillon in boiling water and add to sautéed vegetables. Add remaining seasonings, and bring back to boil.
  4. Add cooked rice to skillet and stir well. Cover skillet and remove from heat. Let cool 5 minutes before serving.

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