Garbanzo Beans 'N' Rice Recipe

4.5 3 3
Garbanzo Beans 'N' Rice Recipe
Garbanzo Beans 'N' Rice Recipe photo by Taste of Home
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Garbanzo Beans 'N' Rice Recipe

Read Reviews
4.5 3 3
Publisher Photo
I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.—Michele Ridenour, Oswego, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1/2 cup: 286 calories, 7g fat (2g saturated fat), 10mg cholesterol, 445mg sodium, 46g carbohydrate (0 sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

  • 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
  1. 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.
  2. Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese. Yield: 6 servings.
Originally published as Garbanzo Beans 'N' Rice in Country Woman May/June 2002, p37

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geipa User ID: 8956666 265343
Reviewed Apr. 30, 2017

"I liked this recipe. I thought it a little bland and when I make again will add another zucchini and maybe a summer squash or red pepper. Definitely a keeper. Thanks for sharing a great healthy recipe."

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ashleezona User ID: 3064480 230248
Reviewed Jul. 27, 2015

"I make this exactly as written and my family gobbles it up! I've had this recipe in regular rotation for a few years now. It's an easy way to get my kid to eat his veggies!"

MY REVIEW
dde2 User ID: 2035117 224602
Reviewed Apr. 10, 2015

"My family loved this!"

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