Snappy Rice Dish

Name: Snappy Rice Dish
Yield: 2 servings
Ingredients: 1 cup vegetables, frozen or fresh, cut into bite-sized pieces; 1/2 cup low-sodium chicken broth (or use water); 1 cup brown rice, cooked; 1/2 can (15.5 ounces) low-sodium kidney beans (or other canned beans); dill weed, optional (fresh snipped or dry, to taste); black pepper, optional (to taste)

Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This recipe can be made in a microwave. Perfect for busy weekdays, this vegetable side dish is full of fiber.

Makes

2 servings

Ingredients

1 cup vegetables, frozen or fresh, cut into bite-sized pieces
1/2 cup low-sodium chicken broth (or use water)
1 cup brown rice, cooked
1/2 can (15.5 ounces) low-sodium kidney beans (or other canned beans)
dill weed, optional (fresh snipped or dry, to taste)
black pepper, optional (to taste)

Directions

Wash hands with soap and water.
Cook the vegetables in the chicken broth (or water) using a small pan, pot, or electric skillet, on medium-high heat.*
Cook the vegetables the way you like them (firm or soft), stirring gently. Add more broth as needed to keep the vegetables moist.
Add the rice, canned beans, and seasonings. Cook until heated through.

Notes

Try this recipe with peas , corn , carrots , or whatever veggies you like! Learn more about: Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.