Rice with black beans and corn
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Long-grain rice, uncooked |
| 1 | cup | Chopped plum tomato |
| 1 | (4.5 oz)can chopped green | |
| .chiles, drained | ||
| 1 | (15 oz) can black beans, | |
| .drained | ||
| 1 | (10 oz)pk frozen whole- kernel corn, thawed | |
| ⅓ | cup | Chopped green onions |
| 2 | tablespoons | Chopped fresh cilantro |
Directions
Bring 1 cup water to a boil in a medium saucepan. Stir in long-grain rice. Cover,reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Stir in plum tomato, chopped green chiles, black beans, corn, chopped green onions, and chopped fresh cilantro.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Yield: 10 servings (100 calories per ½ cup serving) Per serving: 4⅒ gm protein; ½ gm fat (saturated fat ⅒ gm); 21.0 gm carbohydrate; 2.3 gm fiber; 0 mg cholesterol; 1.3 gm iron; 102 mg sodium; 15 mg calcium
Source: Cooking Light Annual Cookbook, 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 Submitted By LINDA FIELDS On 01-11-95
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