Add the mustard seeds and cook for about half a minute.
Just when seeds start to pop, add the garlic.
Stir the garlic for a few seconds and add the rice and beans.
Stir the beans and rice in the oil for about a minute.
Just enough time to get a little oil and flavor on the rice.
Add all of the vegetables and spices.
Add the vegetable stock and mix everything together thoroughly.
All of the spices should be dispersed evenly in the liquid.
Bring liquid to a full boil.
Cover pan and let rice boil for half a minute on top of the heat.
Place covered pan into the oven.
Bake rice for 45 minutes.
Remove rice and uncover the pan.
Give the rice a couple of mixes and let it rest for 5-10 minutes before serving.
New Taste Thinking:
This rice dish makes a great lunch all by itself. After lunch I would just have a few frozen berries for dessert For dinner you can add a lean protein or a salad if you like.
This is another one of those recipes that will make your house smell delicious all through the meal.
Serving Size 3/4 Cup Servings Per Recipe 16 Calories 169 Calories from Fat 26 Total Fat 3g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 392mg Total Carbohydrate 32g Dietary Fiber 3g Sugars 2g Protein 4g
