Rice Baked with Vegetables

60 minutes Prep: 20 minutes Cook: 40 minutes

357 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil
2	medium	onion	diced
1	tablespoon	garlic clove	minced
1/2	cup	broccoli florets
1	medium	green bell pepper	diced
3	each	celery stalk	diced
24	ounces	tomatoe paste	canned, low salt
1/4	teaspoon	thyme	ground
3	small	italian plum (roma) tomatoes
1	cup	long grain rice	white, uncooked
3	cups	vegetable stock
1	cup	tomato juice
1	each	bay leaf
6	ounces	monterey jack cheese	or cheddar cheese
15	ounces	kidney beans, canned

Directions

Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and cook over low heat for 4 to 5 minutes.

Stir in the broccoli and peppers; stir cook over moderate heat for 1 minute.

Stir in the celery; stir cook for 1 minute.

Stir in the tomato paste (already combined with the thyme),

plum tomatoes and kidney beans.

Stir in the rice.

Pour in the stock and tomato juice.

Add the bay leaf and bring mixture to a low boil.

Cover tightly and place in a 350 degree oven for about 40 minutes until liquid is absorbed and rice is tender.

Remove the bay leaf before serving.

Serve sprinkled with grated cheddar cheese if desired.

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Nutrition Facts

Serving Size 416g

Amount per Serving

Calories 357 29% of calories from fat

	% Daily Value*
Total Fat 11.0g	18%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 862mg	36%
Total Carbohydrate 51.0g	17%
Dietary Fiber 2.0g	10%
Sugars 7.0g
Protein 14.0g	27%

Vitamin A	56%		Vitamin C	58%
Calcium	18%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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