Garbanzo Beans 'N' Rice Recipe

Garbanzo Beans 'N' Rice Recipe photo by Taste of Home

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I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.—Michele Ridenour, Oswego, Illinois

This recipe is:

Quick

Diabetic Friendly

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Garbanzo Beans 'N' Rice Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 medium tomatoes, chopped
1 medium zucchini, chopped
1/2 teaspoon dried oregano
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese. Yield: 6 servings.

Nutritional Analysis: One serving (1/2 cup bean mixture with 1/2 cup rice) equals 286 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 445 mg sodium, 46 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Originally published as Garbanzo Beans 'N' Rice in Country Woman May/June 2002, p37