The combination of rice and beans provides a good amount of protein in this meatless main dish. For a completely vegetarian version, substitute vegetable broth for the chicken broth.
1 tablespoon olive oil
3/4 cup chopped onion
1 cup chopped green bell pepper
4 cloves garlic, minced
1 cup rice
1 tablespoon chili powder
1 1/2 cups chicken broth
3/4 cup water
1 can (19 ounces) red kidney beans, rinsed and drained
1. In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the onion is tender, about 7 minutes.
2. Add the rice, chili powder, broth, and water, and bring to a boil. Reduce to a simmer, cover, and cook for 17 minutes or until the rice is tender.
3. Stir in the beans and cook until heated through, about 2 minutes. Makes 4 servings
Golden Rice & Black Beans In step 2, omit the chicken broth and reduce the water to 1/4 cup. Add 2 cups carrot juice and cook the rice as directed. In step 3, use black beans instead of kidney beans and add 3/4 teaspoon salt and ¼ teaspoon black pepper.
Good source of: fiber, folate, thiamin, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.