- About this Recipe
- More Recipes like this
Healthy Brown Rice with Kidney Beans
For a delicious, cool light meal or side dish, try this Brown Rice and Vegetable Salad. GOYA® Brown Rice is 100% whole grain and has a slightly chewy texture and nutty taste. Mix with fresh, crisp vegetables, creamy GOYA® Low Sodium Red Kidney Beans and tangy lemon juice for a refreshing, healthy salad.
Ingredients
1 can (15.5 oz.)
GOYA® Low Sodium Red Kidney Beans, drained and rinsed
2
celery stalks, finely chopped (about 1 cup)
½
red onion, finely chopped (about ½ cup)
¼
coarsely chopped fresh parsley
2 tsp.
GOYA® Lemon Juice
Directions
Step 1
Bring 2¼ cups water to boil in medium saucepan over medium-high heat. Stir in brown rice, Adobo and 1 tbsp. olive oil; return water to boil for 1 minute. Reduce heat to medium-low. Simmer, covered, until water is absorbed and rice is tender (about 40 minutes). (Note: brown rice has a chewy texture when cooked). Transfer cooked rice to large mixing bowl; chill until cold.
Step 2
To bowl with brown rice, using spatula, gently stir in red kidney beans, celery, red onion, parsley, Sazonador Total, lemon juice and remaining olive oil until well mixed. Serve chilled or at room temperature.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 60 on recipe-filterRecipe Reviews
No Reviews Yet