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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.). | 2. Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat. | 3. Add the onion and garlic and cook, stirring, for 5 minutes, or until tender. | 4. Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce. | 5. Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended. | 6. Serve the beans over the rice. | 7. Garnish with the chopped chives or scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2			-	-	-	-
red kidney bean	30	ounces	canned rinsed drained	2806.5998	508.5899	207.2631	2.1262
tomato sauce	8	ounces	low-sodium	256.284	40.8013	13.3585	4.4453
red bell pepper	2		chopped	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
pepper sauce	1	teaspoon		-	-	-	-
brown rice	2	cups		1357.9	282.125	27.898000000000003	11.84
chive	1/3	cup	chopped	4.8	0.696	0.5232	0.1168

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.