Red Beans & Brown Rice - Side Dish
Traditional style red beans and rice made with kidney beans, onions, celery, peppers and whole grain brown rice. For schools it provides: 1/4 c beans, 1 oz eq whole grain and 1/8 c other vegetables
Ingredients
Recipe Yield: 38 7/8-c servings
| Amount |
Item |
| 14 oz |
Onions, raw |
| 11 oz |
Celery, raw |
| 11 oz |
Green bell peppers, raw |
| 1 #10 can |
Red kidney beans, low-sodium, undrained |
| 2 bags |
Foothill Farms® Cuban Style Black Bean Seasoning Mix (#V465) |
| 2 Tbsp |
Canola oil |
| 7 c |
Water |
| 23 c |
Rice, whole grain brown |
| 2/3 c |
Olive oil |
Instructions
- Chop vegetables. In a stockpot, saute vegetables in canola oil until onions are translucent.
- Add beans, Black Bean Seasoning, olive oil and water to pot. Simmer to 140°F.
- Cook rice according to package directions.
- For service: put 1/2 cup of cooked rice in bowl. Pour 1/2 c (#10 scoop) of bean mixture over rice.
Nutrition Facts
Serving Size:
0.875 cup
Amounts Per Serving
Calories 263
Calories from Fat
| |
Per Serving |
% Daily Value* |
| Total Fat |
6g |
9% |
| Saturated Fat |
1g |
% |
| Trans Fat |
0g |
|
| Cholesterol |
0mg |
0% |
| Sodium |
370mg |
15% |
| Potassium |
mg |
0% |
| Total Carbohydrate |
45g
|
15% |
| Dietary Fiber |
10g
|
40% |
| Sugars |
3g
|
|
| Protein |
7g
|
|
| |
| |
Per Serving |
|
Per Serving |
| Vitamin A |
% |
Vitamin C |
% |
| Calcium |
% |
Iron |
% |
| |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| |
Calories: |
2,000 |
2,500 |
| Total Fat |
Less than |
65g |
80g |
| Sat. Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
|
300mg |
375mg |
| Dietary Fiber |
|
25g |
30g |
|
Calories per gram:
Fat 9 Carbohydrate 4 Protein 4
