Rice and Beam Amandine

Ingredients

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

Directions

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.

Note:
* 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

Side Dishes Recipes

Almond Jade Stir-fry Apple Pecan Cracker Stuffing Bow Tie Pasta Piquant Crunchy Asparagus Spears Crunchy Herbed Polenta Persian-Style Cherry and Almond Rice Power-Packed Vegetables with Roasted Almonds Rice and Beam Amandine Roasted Almond Sweet Potatoes Roasted Asparagus & Tomato with Almonds Roasted Green Beans with Almond Brittle Steamed Asparagus with Almond-Orange Aioli Stuffed Portobello Mushrooms with Zesty Tomato Sauce