Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive or salad oil 1 1/2 c Parboiled rice
2 md Carrots, thinly sliced 1 cn (16 to 19-oz) black beans,
1 md Onion, chopped -rinsed and drained
1 ts Chil1 powder 1 cn (15 1/4 to 19-oz) red kidney
4 ts Pepper -beans, rinsed and drained
1 cn (10 1/2-oz) condensed 1 pk (10-oz) frozen chopped
-broccoli-cheese soup -broccoli, thawed

ABOUT 1 HOUR BEFORE SERVING:

1. Preheat oven to 375'F. In 4-quart saucepan over medium-high heat,
in hot olive or salad oil, cook carrots and onion until golden and
tender-crisp, stirring occasionally. Stir in chili powder and pepper;
cook, stirring, 1 minute. Stir in broccoli-cheese soup and 1 1/2 C
water, over high heat, heat to boiling.

2. In deep 3-quart casserole, combine rice and beans; stir in hot soup
mixture. Cover casserole and bake 40 minutes or until rice is tender
and liquid is absorbed.

3. Stir broccoli into mixture in casserole; bake 5 minutes longer or
until broccoli is heated through.

Each serving: About 5 85 calories, 1 0 9 fat, 1 8 mg cholesterol,
1070 mg sodium.

Good Housekeeping/May'94/scanned fixed by DP GG

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