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

Garbanzo Beans 'N' Rice Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Reviews for Garbanzo Beans 'N' Rice

AVERAGE RATING
   (2)
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5 Star
 (2)
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MY REVIEW
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
Reviewed Apr. 10, 2015

"My family loved this!"

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