Can you say YUMMY?!?!?! This is such a great QUICK and EASY recipe, yet the results taste like you’ve been in the kitchen for hours. This is an ample serving. You could easily just have half a serving for a side and still have room in your calories for some fish or chicken on the side.

Rice and Beans

4 servings
400 calories per serving

1 ½ c chopped green peppers
3 cloves garlic, minced
1 T oil
14.5 oz. can diced tomatoes with green chilies
15 oz. can black beans, drained and rinsed
1 ¼ c water
2 c Minute brown rice
¼ c cilantro chopped
1 c low far shredded cheese (cheddar, Colby or Monterey Jack)

In a large skillet on high heat, heat the oil and cook the peppers and garlic 2 minutes then add tomatoes, beans and water. Bring to a boil and stir in rice and reduce heat to medium low. Cover and simmer 5 minutes then remove from heat and stir in cilantro and top with cheese. Let stand 5 minutes, covered.

This is an excellent soup ! Be sure to remember the lime splash just before serving – it makes a big difference in the flavor.

Shrimp and Rice Soup

4 servings
320 calories per serving

4 c chicken broth
2 c water
1 c Minute Rice
1 T oil
1 t minced garlic
1/2 t red pepper flakes
1 1/2 lb. large shrimp, peeled and cleaned
4 lime wedges
1 c bean sprouts (fresh or canned)
3 T sliced scallions
3 T chopped cilantro
Salt and pepper to taste

Mix broth and water in a soup pot and bring to a boil then stir in rice and bring back to a boil. Remove from heat, stir in bean sprouts and let stand 5 minutes. Heat oil and sauté garlic, onions, shrimp and pepper flakes 3 minutes or until shrimp are done. Stir shrimp into soup, add salt and pepper, and garnish with cilantro. Sprinkle with lime just before serving.

Great served hot – and equally as good served chilled. This side salad has a great taste and is very easy to prepare!

Citrus Salad

4 servings
280 calories per serving

2 c Minute brown rice, uncooked
6 oz. baby spinach leaves
11 oz. can mandarin oranges
½ c light Catalina dressing

Cook rice according to package instructions. Place in a bowl and add spinach and oranges then toss with dressing t coat.

Since your carbs and veggies are together in one dish, this recipe is a great side dish to complete a fish or chicken dish. It has just the right amount of veggies and a lovely mild flavor.

Rice and Veggies

6 servings
147 calories per serving

1 T oil
1 c chopped onion
½ c chopped carrots
1/2 c chopped celery
½ c chopped red peppers
14.5 oz. chicken broth
1 ½ c Minute white rice, raw
1 c frozen peas
Salt and pepper to taste

Heat oil in skillet and sauté onions, carrots, celery, peppers, salt and pepper for 7 minutes. Add broth and bring to a boil and stir in the rice and peas. Cover and simmer 5 minutes then remove from heat and let stand 5 minutes so liquid is absorbed.