Bergy's Use for leftover Rice and kidney Beans
Recipe: #5547
May 26, 2012
Categories: Breakfast, Side Dishes, Beans, Tomato, Brunch, Oven Bake, No Eggs, Vegetarian, Vegetarian Dinner, more
" I made a wonderful stuffed pepper recipe and had some left over cooked rice and kidney beans - what to do with them? This is what I did. The recipe may never be reviewed but I will be very happy to be able to find it again because I will make the peppers again and will plan to have some leftovers so I can make this recipe again."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (375.3 g)
- Calories 440.5
- Total Fat - 12.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 6.2 mg
- Sodium - 1367.6 mg
- Total Carbohydrate - 66.9 g
- Dietary Fiber - 11.1 g
- Sugars - 3.6 g
- Protein - 15.7 g
- Calcium - 185.9 mg
- Iron - 3.4 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix all the ingredients together, place in a lightly oil sprayed oven proof dish
Step 2
Place in pre-heated 375f oven for 25 minutes or until heated right through
Tips
No special items needed.
1 Reviews
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