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Rice and Beam Amandine

Rice and Beam Amandine


  • 3/4 cup chicken broth or bouillon
  • 3/4 cup instant rice
  • 1 can (15 1/4 ounces) red kidney beans, drained
  • 3/4 cup frozen peas
  • 1/2 cup sliced green onions
  • 1 tablespoon butter or margarine
  • 1 teaspoon grated lemon peel
  • 1/3 teaspoon hot pepper sauce
  • 1/2 cup slivered almonds, toasted*
  • 1/3 cup chopped parsley
  • Salt, to taste



In 2-quart saucepan bring broth to boil; stir in rice. Cover and set aside 5 to 7 minutes until broth is absorbed. Mix in remaining ingredients except almonds, parsley and salt. Heat through over medium-low heat, about 5 minutes, tossing occasionally. Mix in almonds, parsley and salt. Serve immediately.

* To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light golden brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

Nutritional Analysis

Per serving for 4 servings:

Calories 367
Fat 12g
Saturated 2.3g
Monounsaturated 6.6g
Polyunsaturated 2.5g
Carb 50g
Protein 17g
Cholesterol 109mg
Fiber 10g
Calcium 94mg
Magnesium 109mg
Sodium 492mg
Potassium 676mg
Vitamin E 4.6mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California