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Black Bean Rice and Yellow Squash
Course
Main Course
Cuisine
American
Keyword
Black Bean Rice and Yellow Squash
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
258
kcal
Ingredients
1
none
cooking spray
1
medium
carrot
1/2
medium
onion
1
medium
squash, summer
1
medium
zucchini
15
ounce
black beans, canned
1
tablespoon
butter, unsalted
1
cup
chicken broth, low-sodium
1/3
cup
long-grain rice
1
teaspoon
salt
1/2
teaspoon
black pepper, ground
Serve With
4
medium
kiwi
Instructions
Peel and dice carrot and onion; dice yellow squash and zucchini. Drain and rinse beans.
In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender.
Stir in the broth, rice, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 13 minutes.
Stir in yellow squash, zucchini, and beans.
Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Serve warm with kiwi slices on the side.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
47
g
|
Protein:
11
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
1030
mg
|
Fiber:
11
g
|
Sugar:
10
g