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Garbanzo Beans 'N' Rice

 Garbanzo Beans 'N' Rice
I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.—Michele Ridenour, Oswego, Illinois
6 ServingsPrep/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.
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,

2 of 2

Garbanzo Beans 'N' Rice (continued)

Nutritional Facts: 1-1/2 lean meat.