|Saturated fat||1.8 g|
|Monounsaturated fat||4.9 g|
|Polyunsaturated fat||1.3 g|
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1 (15-ounce) can
1/3 cup prechopped
3 (0.5-ounce) slices
1/4 cup chopped
- Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
- While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
- Serve with: Tomato-Avocado Wedges
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010