Snappy Rice Dish

15 min · Serves 2

Based on a recipe from University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 cupvegetables
• ½ cupreduced-sodium chicken broth
• 1 cupcooked brown rice
• ½ cancanned low-sodium kidney beans
• dill weed (optional)
• black pepper (optional)

How to cook it

1. Place 1 cup vegetables and ½ cup reduced-sodium chicken broth into a small skillet set over medium-high heat, bringing the liquid to a simmer.
2. Reduce the heat to medium and cook, stirring occasionally, for 4 to 6 minutes until the vegetables are tender when pierced with a fork.
3. Stir in 1 cup cooked brown rice, ½ can canned low-sodium kidney beans, dill weed, and black pepper.
4. Continue cooking over medium heat, stirring frequently, for 2 to 3 minutes until the entire mixture is steaming and heated completely through, then remove from the heat and serve.

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