Snappy Rice Dish



1 cup frozen mixed vegetables, or fresh vegetables, washed and cut into bite size pieces
½ cup low sodium chicken broth or water
1 cup brown rice, cooked
½ (15-ounce) can kidney beans, rinsed and drained 
1 teaspoon dried dill
Pepper to taste

  1. Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium high heat.
  2. Cook the vegetables until tender. Add more broth as needed to keep the vegetables moist.
  3. Add the rice, canned beans, and seasonings. Cook until heated through.
  4. Microwave version: Follow the same steps above. Use a microwave-safe, covered dish. Stir the vegetables every 2 to 3 minutes. Just before they are fully cooked, add the rice, beans, and herbs.
  5. Cook until heated. Rotate the dish & stir gently.

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