The EatingWell Healthy in a Hurry Cookbook (2006)
This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.
4 servings, about 1 1/2 cups each
Active Time: 35 minutes |
Total Time: 35 minutes
8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
2 medium onions, finely chopped
2 medium zucchini, cut into 1/2-inch dice
1 large red bell pepper, seeded and diced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
2 cups cooked brown rice, (see Tip)
1 15-ounce can black beans, rinsed
1/2 cup water
Hot sauce, such as Tabasco, to taste
Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.
Per serving :
6 g Fat;
1 g Sat;
3 g Mono;
20 mg Cholesterol;
58 g Carbohydrates;
17 g Protein;
10 g Fiber;
861 mg Sodium;
565 mg Potassium
Tip: To cook brown rice: Place 2/3 cup brown rice, 1 2/3 cups water and a pinch of salt, if desired, in a small saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes about 2 cups.