Green Bean and Rice Casserole

Green Bean and Rice Casserole


1/2 cup onion, chopped
2 teaspoons vegetable oil
1/2 cup rice, uncooked
1 can low-sodium green beans, drained (about 15 ounces)
1 can low-sodium diced tomatoes (about 15 ounces)
1 cup water


  1. In a medium-size pan, cook onions in vegetable oil until they start to turn light brown.
  2. Add the rice, green beans, tomatoes, and water.
  3. Bring to a boil.
  4. Cover the pot with a lid and cook over low heat for 10 minutes.

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