BEANS, CORN, AND ZUCCHINI STEW

Beans, Corn, and Zucchini Stew image

Number Of Ingredients 12

1 tablespoon oil
1/2 cup uncooked regular long-grain white rice
1 medium onion, cut into wedges
1 garlic clove, minced
2 (14 1/2-ounce) cans ready-to-serve vegetable or chicken broth
1 medium zucchini, diced (2 cups)
2 cups frozen whole kernel corn
1 (15-ounce) can pinto bean or light red kidney beans, drained, rinsed
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon cumin
1/8 teaspoon pepper

Steps:

1. Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add rice, onion and garlic cook and stir 2 to 3 minutes or until onion is crisp-tender.2. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium-low cover and cook 15 to 20 minutes or until rice is tender and broth is slightly thickened.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 300 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 1070 mg 45% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 7 g 28% * Sugars: 9 g * Protein: 9 g * Vitamin A: 10% * Vitamin C: 10% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 3 1/2 Starch, 1 Fat or 3 1/2 Carbohydrate, 1 Fat

Nutrition Facts : Nutritional Facts Serves