This document provides instructions and ingredients for four different rice and bean recipes from different world cuisines: Chinese Veggies & Rice, Indian Beans & Rice, Asian Beans & Rice, and Baltimorean Beans & Rice. For each recipe, the ingredients and instructions are listed, along with common cooking materials. Nutrition facts are also included for the Chinese recipe.

1. Chinese Veggies & Rice
Serving Size: 2
Ingredients
 ½ cup brown rice
 ¼ pound broccoli
 1 medium celery stalk
 ½ medium carrot
 ½ garlic clove
 3 ounces of boneless chicken
o Or 1-2 ounces of firm tofu
 1/8 cup low-sodiumsoy sauce
 ½ tablespoon brown sugar
 ½ tablespoon cornstarch
 1 tablespoon canola oil
 ¼ teaspoon ground ginger
Materials
 Cutting board
 Measuring cups
 Measuring spoons
 Medium pot with lid
 Medium skillet
 Sharp knife
 Small bowl
 Vegetable peeler
Nutrition Facts
 Calories 165
 Calories fromfat 40
 Total fat 4.5g
 Saturated fat .5g
 Trans fat 0g
 Cholesterol 10mg
 Sodium245mg
 Total carbohydrate
25g
 Dietary fiber 2g
 Sugars 3.5g
 Protein 6.5g

2. Instructions
1. Cook rice 90 seconds in microwaveor follow package directions for stove
top. While rice cooks, makeveggies.
2. Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Peel and
finely chop garlic.
3. Remove chicken skin and cut chicken into small pieces.
4. In small bowl, stir together soy sauce, brown sugar, and cornstarch.
5. In medium skillet over medium-high heat, heat oil. Add ground ginger and
stir. Add chicken or tofu. Cook and stir occasionally until slightly browned or
cooked through (about 2 minutes).
6. Add chopped veggies and stir frequently. Cook veggies until tender and
chicken is completely cooked (about 5-7 minutes).
7. Add soy saucemixture and bring to boil. Then reduce heat to simmer until
sauceis thickened (about 2 minutes).
8. Serveover warmbrown rice.
Tips
 Use any veggies you like. Cut all veggies in equal sized pieces to evenly
cook. Add denser veggies first (carrots, celery, or broccoli). Add high water
content veggies last (squash or spinach).
 Use fresh ginger. Peel and finely chop a ½ inch piece of fresh ginger. Add 1
teaspoon to soy saucemixture in step 4. Stir.

3. Indian Beans & Rice
Serving Size: 2
Instructions
 Cook rice 90 seconds in microwaveor follow package directions for stove
top.
 Heat up oil in large pan over medium-high heat. Fry onions (5 minutes).
 Add garlic to onions and fry (additional 5 minutes).
 Add chickpeas to large pan mixture and heat through.
 Stir curry powder and cinnamon into chickpea and onion mixture, fry (1
minute).
 Add ginger and tomatoes, cook on medium-high heat (5 minutes).
 Stir cilantro into rice and add salt/pepper to taste.
Materials
 Cutting board
 Measuring cups
 Measuring spoons
 Large pan
 Medium pot
Ingredients
 1 cup brown rice
 1 can drained and rinsed chickpeas
 1 onion, chopped
 1 clove garlic, minced
 1 tablespoon vegetable oil
 1 tablespoon curry powder
 ½ teaspoon cinnamon
 1 can diced tomatoes w/green
chilies
 Thumb-sized piece fresh ginger,
minced
 ¼ cup chopped fresh cilantro

4. Asian Beans & Rice
Serving Size: 2
Ingredients
 1 cup brown rice
 1 cup drained and rinsed adzukior
black beans
 1 onion, chopped
 1 clove garlic, minced
 1 tablespoon vegetable oil
 4 medium carrots, cutinto thin strips
 Thumb-sized piece fresh ginger,
minced
 2 tablespoons reduced sodiumsoy
sauce
 Small can (11oz) mandarin oranges,
juice reserved
 1/2 tablespoon Five Spice
Materials
 Cutting board
 Measuring cups
 Measuring spoons
 Large pan
 Medium pot
Instructions
 Cook rice 90 seconds in microwaveor follow package directions for stovetop.
 Heat up oil in large pan over medium-high heat. Fry onions (5 minutes).
 Add garlic to onions and fry (additional 5 minutes).
 Add adzukior black beans to large pan mixture and heat through.
 Fry carrots and ginger with bean and onion mixture until carrots are cooked but
crunchy (about2 minutes).
 Stir in soy sauceand 2 tablespoons of reserved mandarin orange juice.
 Remove fromheat and gently stir in mandarin orangeslices.
 Mix Chinese FiveSpice with brown rice and add salt/pepper to taste.

5. Baltimorean Beans & Rice
Serving Size: 2
Ingredients
 1 cup brown rice
 1 can drained and rinsed black-eyed
peas
 1 onion, chopped
 1 clove garlic, minced
 1 tablespoon vegetable oil
 2 cups chopped kale
 2 teaspoons cider vinegar
 2 teaspoons vegan Worcestershire
sauce
 ½ cup frozen corn, thawed
 1 teaspoon Old Bay or any
Chesapeake-styleseafood seasoning
Materials
 Cutting board
 Measuring cups
 Measuring spoons
 Large pan
 Medium pot
Instructions
 Cook rice 90 seconds in microwaveor follow package directions for stovetop.
 Heat up oil in large pan over medium-high heat. Fry onions (5 minutes).
 Add garlic to onions and fry (additional 5 minutes).
 Add black-eyed peas to large pan mixture and heat through.
 Fry kale with bean and onion mixture until kale is wilted.
 Add cider vinegar, Worcestershiresauce, and corn, heat through.
 Sprinklerice with Old Bay seasoning and add salt/pepper to taste.