Rice and beans with pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Chopped onion |
| 1 | cup | Uncooked instant brown rice |
| 13¾ | ounce | No-salt-added chicken broth, (1 can) |
| 1 | cup | Chopped unpeeled tomato |
| ¼ | cup | Commercial pesto basil sauce |
| 16 | ounces | Red beans, (1 can) drained |
Directions
Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add onion; saute 2 minutes. Add rice and broth; bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until rice is done and liquid is absorbed. Stir in tomato, pesto sauce, and beans; cook 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).
Per serving: 656 Calories; 9g Fat (12% calories from fat); 38g Protein; 111g Carbohydrate; 4mg Cholesterol; 339mg Sodium Recipe by: Cooking Light, Oct 1993, page 118 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.
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