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Rice and Bean Bake
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-
Prep
10
min
-
Total
1
hr
15
min
-
Servings
4
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Ingredients
-
1
cup uncooked regular long-grain white rice
-
1 1/2
cups boiling water
-
1
tablespoon vegetable or chicken bouillon granules
-
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
-
1
medium onion, chopped (1/2 cup)
-
1
can (15 oz) Progresso™ dark red kidney beans, undrained
-
1
box (9 oz) frozen baby lima beans, thawed, drained
-
1/2
cup shredded Cheddar cheese (2 oz)
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Steps
-
1
Heat oven to 350°F. In ungreased 2-quart casserole, mix all ingredients except cheese.
-
2
Cover; bake 1 hour to 1 hour 5 minutes or until liquid is absorbed. Stir; sprinkle with cheese.
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-
Frozen chopped onions are a convenient product you'll find stocked with the frozen vegetables. Keep them on hand to use in recipes like this one.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 440
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3 1/2g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 990mg
- 41%
- Potassium
- 690mg
- 20%
- Total Carbohydrate
- 77g
- 26%
- Dietary Fiber
- 10g
- 42%
- Sugars
- 3g
- Protein
- 20g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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