SOYBEANS AND RICE

Soybeans and Rice image

Tasty soybeans are so easy to make with ingredients that can easily be kept on hand. It's a hearty vegetarian feast!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup dried soybeans (8 oz), sorted, rinsed
2 cups water
1 teaspoon olive, canola or soybean oil
1 large onion, chopped (1 cup)
1 large green bell pepper, chopped (1 cup)
1 clove garlic, finely chopped
1 3/4 cups chicken broth
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
2 dried bay leaves
3/4 cup uncooked regular long-grain white rice
1 can (14.5 oz) diced tomatoes, undrained

Steps:

In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g