8 Servings
1 cup uncooked rice
1/2 cup diced celery
1/3 cup sliced onions
water
1 tablespoon vegetable oil
2 1/2 cups tomatoes
1 teaspoon chopped
sweet basil
1/2 teaspoon rosemary
1 teaspoon celery, flakes
freshly ground
black pepper
16 ounces peas
1/2 cup kidney beans
Cook rice according
to package directions, omitting salt and butter or margarine.
Cook celery and
onions in a small amount of boiling water until tender. Drain water and add oil.
Return to
low heat and sauté 1 minute. Add tomatoes, basil, rosemary, celery flakes
and pepper. Cook 20 minutes, stirring occasionally. Add peas and kidney beans. Cover
and cook 5 minutes, or until thoroughly heated.
Serve over rice.
Amount Per Serving
Calories 206 Calories from Fat 21
Percent Total Calories
From:
Fat 10% Protein 16% Carb. 74%
Nutrient Amount per Serving Value
Total Fat 2 g 4%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 17 mg 1%
Total Carbohydrate 38 g 13%
Dietary Fiber 3 g 10%
Sugars 0 g
Protein 8 g
Vitamin A 15% Vitamin C 65% Calcium 0% Iron 19%
