Vegetarian

Rice and Bean Loaf with Spinach takes 15 minutes to prepare.

Rice and Bean Loaf with Spinach takes 45 minutes to cook.

Rice and Bean Loaf with Spinach makes 10 servings.

The ingredients for Rice and Bean Loaf with Spinach are:

4 cups cooked and drained pinto beans
2 cups cooked medium brown rice
1 medium yellow squash cooked &finely chopped
2 cups carrots cooked & chopped
1 pkg frozen chopped spinach drained well
2 tsp chopped garlic
1 medium onion chopped
1 cup chopped fresh parsley
1/2 cup chopped celery
1 cup egg beaters
1 tsp fennel seed
1 tsp oregano
salt & pepper to taste

Here is how you make Rice and Bean Loaf with Spinach:

Place pinto beans in food processor and process until chopped fine. Put in large bowl.Place cooked squash & carrots, onion, garlic, parsley, celery in processor and process until finely chopped. Put in bowl with beans.Add egg beaters, oregano, fennel seeds, salt & pepper, frozen chopped spinach, drained well.Mix wellSpray baking pan with Pam and add bean mixture.Bake at 325 degrees for 45 minutes.Serving Size: 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user JENAE954.

The nutritional information for Rice and Bean Loaf with Spinach is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 196.9

• Total Fat: 3.3 g
• Cholesterol: 89.9 mg
• Sodium: 700.7 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 8.4 g
• Protein: 10.7 g

The dietary needs meet for Rice and Bean Loaf with Spinach is Vegetarian