Texas rice and beans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Vegetarian chili; Health Valley |
| 4 | ounces | Chopped green chiles; drained |
| 1¾ | cup | Instant brown rice; Shaw's Brand |
| 1 | teaspoon | Chili powder |
| 14½ | ounce | Fat-free chicken broth |
| 14½ | ounce | Canned black beans; Progresso, drained and rinsed |
| 14½ | ounce | Stewed tomatoes |
| ½ | cup | Salsa Bobo; * see note |
Directions
This is a salsa from D. L. Jardine's Combine all ingredients and cook 10 minutes. Cover and let stand for 5 minutes.
Submitted by: Judy Demshar
PER SERVING: CALORIES 242 FAT 5.7g SATURATED FAT 0.08g SODIUM 960mg CARBOHYDRATE 36g PROTEIN 13g CHOLESTEROL 0mg FIBER 9.9g Exchange: 2 lean meat, 2 carbohydrate (2 starch, 1 vegetable) Margaret's Tips * To reduce sodium, use a lower sodium vegetarian chili such as Health Valley. Health Valley brand vegetarian chili will reduce the sodium per serving to 460 mg. Per serving: 229 Calories; 2g Fat (6% calories from fat); 14g Protein; 45g Carbohydrate; 0mg Cholesterol; 849mg Sodium
Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Apr 25, 1999, converted by MM_Buster v2.0l.
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