Rice Baked with Vegetables

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Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 357 calories per serving view nutrition facts
# of servings this recipe makes 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 11.0g18%
 Saturated Fat 4.0g20%
 Trans Fat 0.0g
Cholesterol 15mg5%
Sodium 862mg36%
Total Carbohydrate 51.0g17%
 Dietary Fiber 2.0g10%
 Sugars 7.0g
Protein 14.0g27%
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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