Green Bean and Rice Casserole
Advertisement
Ingredients
- 1/2 cup onion, chopped
- 2 teaspoons vegetable oil
- 1/2 cup rice, uncooked
- 1 can low-sodium green beans, drained (about 15 ounces)
- 1 can low-sodium diced tomatoes (about 15 ounces)
- 1 cup water
Instructions
- In a medium-sized pan, cook onions in vegetable oil until they start to turn light brown.
- Add the rice, green beans, tomatoes, and water.
- Bring to a boil.
- Cover the pot with a lid and cook over low heat for 10 minutes.
Nutrition
| Calories | 114 |
|---|---|
| Protein | 3 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 183 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods Adapted from a recipe in Healthy Diabetes Recipes and More South Dakota Diabetes Control Program