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By: Steve B.
| Description: | ||
| Time: | 35 min (10 min to prepare, 25 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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3 each cupwater 2 cup chopped, packed kale or spinach 0.5 cup jasmine rice or basmati rice 0.5 teaspoon Freshly ground black pepper 0.5 teaspoon salt 0.25 teaspoon garlic powder, red pepper flakes - to taste 15 OZ cooked red kidney beans 0.25 cup chopped parsley |
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| Directions: | ||
| 1.Combine water, kale, rice, and dried seasonings in a medium saucepan. Bring to simmer over medium-high heat. Stir once, cover, and cook over medium-low heat about 15 minutes. 2.Stir in beans and parsley. 3.Fluff rice with fork; turn off heat. Let stand for 5 to 10 minutes before serving. |
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| Notes: | ||
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