Green Bean and Rice Casserole

20 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods Adapted from a recipe in Healthy Diabetes Recipes and More South Dakota Diabetes Control Program

Steps written by Kubbord

What goes in

• ½ cuponion, chopped
• 9.9 mlvegetable oil
• ½ cuprice, uncooked
• 1 canlow-sodium green beans
• 1 canlow-sodium diced tomatoes
• 1 cupwater

How to cook it

1. Heat the vegetable oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook, stirring frequently, for 4 to 5 minutes until it starts to turn light brown.
3. Stir in the uncooked rice, low-sodium green beans, low-sodium diced tomatoes, and water.
4. Increase the heat to medium-high and bring the liquid to a rolling boil, about 3 to 4 minutes.
5. Cover the pan tightly with a lid, reduce the heat to low, and cook for 10 minutes until the rice is tender and the liquid is mostly absorbed.
6. Remove the pan from the heat and let it sit covered for 2 minutes before serving.

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