Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Green pepper; chopped
1 md Onion; chopped
3 Garlic cloves; minced
29 oz Mexican-style tomatoes
-- (canned), undrained
15 oz Kidney beans (canned)
-- drained and rinsed
15 oz Pinto beans (canned)
-- drained and rinsed
11 oz Whole-kernal corn (canned)
-- drained
2 1/2 c Water
1 c Rice (uncooked)
2 tb Chili powder
1 1/2 ts Ground cumin
Sour cream (optional)

Saute green pepper, onion and garlic in oil in 3-quart saucepan or
Dutch oven over medium-high heat 5 minutes or until tender. Add
tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder
and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer
30 minutes, stirring occasionally. To serve, top with sour cream.

Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat
* 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol *
915 mg. sodium.

[Karen's note: To keep this dish low-in-fat, the optional sour cream
can be replaced with a non-fat "sour cream" product, or even non-fat
plain yogurt.]

Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias

Browse by categories