1 15-ounce can
extra virgin olive oil
2 15-ounce cans
1. Place the rice, water, tomatoes, thyme and cayenne pepper in a medium saucepan. Bring to a boil, turn down to a simmer, cover and cook for 20 minutes. Transfer the rice to a baking sheet and let cool.
2. Meanwhile, combine the olive oil and lime juice in a small bowl.
3. In a large bowl, combine the kidney beans, red and green peppers, celery, green onions, rice and olive oil mixture. Season with salt and pepper. Serve at room temperature.
(This can be made in advance and stored in the refrigerator for up to 3 days.)
Serving Size: 3/4 cup
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin