Directions:
- Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.).
- Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- Add the onion and garlic and cook, stirring, for 5 minutes, or until tender.
- Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce.
- Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended.
- Serve the beans over the rice.
- Garnish with the chopped chives or scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.65 Kcal (1778 kJ) | ||
| Calories from fat | 27.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 5% | |
|---|---|---|---|
| Sodium | 330.18mg | 14% | |
| Potassium | 742.76mg | 16% | |
| Total Carbs | 85.65g | 29% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 15.58g | 62% | |
| Protein | 16.59g | 33% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 1mg | 33% | |
| Iron | 21.4mg | 119% | |
| Calcium | 113.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 136.41 Kcal (571 kJ) | ||
| Calories from fat | 8.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 5% | |
|---|---|---|---|
| Sodium | 106.06mg | 14% | |
| Potassium | 238.6mg | 16% | |
| Total Carbs | 27.51g | 29% | |
| Sugars | 2.08g | 26% | |
| Dietary Fiber | 5g | 62% | |
| Protein | 5.33g | 33% | |
| Vitamin C | 16mg | 83% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 6.9mg | 119% | |
| Calcium | 36.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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