Provided by dLife
Heat a medium-size nonstick skillet treated with cooking spray over medium heat until hot. Sauté the celery, green pepper, and green onions for 5 minutes or until tender. Stir in the beans.
Dissolve the bouillon in the boiling water and then add it to the sautéed vegetables. After stirring in the remaining seasonings, bring the skillet back to a boil. Add the cooked rice to the skillet and stir well. Cover the skillet and remove it from the heat. Let cool 5 minutes before serving.
Kidney beans are an excellent source of protein, iron, B vitamins, and fiber. Nutritional Information: Per Serving— Calories: 77 Carbohydrates: 14g Protein: 4g Cholesterol: 0mg Sodium: 189mg Fiber: 1g Total Fat: 1g
This recipe has been added to the following public cookbooks:
Diabetic Recipes,
Helen's Cookbook,
Diabetes Cookbook,
dLife Recipes
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