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Nutrition Facts
Serving Size 130 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 35
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 15 mg 1%
Total Carbohydrate 37 g 12%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 5 g
Vitamin A 110% • Iron 10%
Vitamin C 80% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rice with Butternut Squash and Brussels Sprouts

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Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp H-E-B Sunflower Oil with Garlic and Herbs
10 Oz H-E-B Diced Butternut Squash
10 Oz H-E-B Shaved Brussels Sprouts
1 cup(s) brown basmati rice, cooked according to package directions
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Instructions

1
Heat oil in a large skillet on medium-high. Add butternut squash and sauté several minutes until squash begins to brown.
2
Add shaved Brussels sprouts and continue to cook until squash is tender and Brussels sprouts are wilted.
3
Stir in cooked rice, and season with salt and pepper to taste. Serve hot.

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