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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.

Source: EatingWell Magazine, Winter 2004




Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

about 1 1/2 cups
334 calories; protein 15.7g; carbohydrates 53.3g; dietary fiber 8.7g; sugars 12.1g; fat 6.6g; saturated fat 1.3g; cholesterol 20mg; vitamin a iu 1559.4IU; vitamin c 86.9mg; folate 99.5mcg; calcium 95.8mg; iron 3.3mg; magnesium 73mg; potassium 729.7mg; sodium 846.2mg; thiamin 0.3mg.

2 starch, 3 vegetable, 1 1/2 lean protein, 1/2 fat