Vegetable and Bean Skillet
A hearty and tasty one-pot dish that can be made in under half an hour. Use leftover brown rice for this recipe.
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $2.64/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- High-Fiber
- Low-Sugar
- Low-Calorie
Tags
- one-pot
- quick
- healthy
- comfort food
- budget-friendly
Ingredients
- 1 package broccoli (10 ounce, frozen)
- 2 can stewed tomatoes (low sodium, about 30 oz)
- 1 cup brown rice (cooked)
- 1 can white beans (15 ounces, rinsed and drained)
- 1 pinch black pepper (to taste)
- 1 pinch oregano (to taste, optional)
Instructions
- Steam greens in the stewed tomatoes using a small pan, pot, or electric skillet on medium-high heat.
- Cook greens 10 to 20 minutes, until they are as soft as you like them.
- Stir gently.
- Add the rice, canned beans, and seasonings.
- Cook until heated through.
Nutrition (per serving)
- Calories: 297
- Protein: 17 g
- Carbohydrates: 57.3 g
- Fat: 1.7 g
- Fiber: 14.7 g
- Sodium: 410 mg
- Saturated Fat: 0.4 g
- Sugar: 8.7 g