Mixed Vegetable & Bean Saute and Rice Recipe

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Ingredients:

Serving

1 small zucchini, cut into 1 inch chunks
1/2 red bell pepper , cut into 1 inch pieces
3 -5 large mushrooms, roughly diced
1 garlic clove, minced
1 shallot, chopped
2 tsp olive oil
1/2 tsp southwest seasoning
1 (15 oz) can canary beans
1/4 cup water
2 -3 cups cooked rice (i used jasmine but you can use whatever you have)
salt and pepper

Directions:

In a medium saucepan, heat olive oil.
When heated, add shallot and garlic. Let cook until shallots are golden and translucent but not burned.
Add peppers, zucchini and mushrooms. Stir and let cook.
Sprinkle with the southwest seasonings.
Drain and rinse the Canary beans and add them to the saucepan.
Add water and stir. Let cook for about 5 - 10 minutes.
Season with salt and pepper.
Serve over heated cooked rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	170.72 Kcal (715 kJ)
Calories from fat	22.48 Kcal
		% Daily Value*
Total Fat	2.5g	4%
Sodium	8.67mg	0%
Potassium	301.21mg	6%
Total Carbs	28.06g	9%
Sugars	4.27g	17%
Dietary Fiber	3.38g	14%
Protein	5.75g	11%
Vitamin C	18.7mg	31%
Vitamin A	0.4mg	12%
Iron	7.9mg	44%
Calcium	20.7mg	2%

Amount Per 100 g
Calories	85.46 Kcal (358 kJ)
Calories from fat	11.25 Kcal
		% Daily Value*
Total Fat	1.25g	4%
Sodium	4.34mg	0%
Potassium	150.78mg	6%
Total Carbs	14.05g	9%
Sugars	2.14g	17%
Dietary Fiber	1.69g	14%
Protein	2.88g	11%
Vitamin C	9.3mg	31%
Vitamin A	0.2mg	12%
Iron	3.9mg	44%
Calcium	10.3mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.9

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
sodium free,
cholesterol free

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