| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
California |
Almonds, Sides, Starters, Rice, Lowfat |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2/3 |
c |
Whole natural almonds |
| 14 1/2 |
oz |
Stewed tomatoes |
| 1 |
c |
Instant rice |
| 1 |
c |
Water |
| 15 |
oz |
Pinto beans; rinsed and drained |
| 4 |
oz |
Diced green chiles |
| 3 |
tb |
Chopped cilantro |
|
|
Hot pepper sauce; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Heat oil in large nonstick skillet over medium heat. Add almonds. Cook and
toss about 5 minutes until lightly browned. Remove almonds with slotted
spoon; set aside. Add tomatoes, rice and water to skillet. Cook about 5
minutes until most of liquid is absorbed. Mix in beans and chiles. Continue
to cook until most of liquid is absorbed but mixture is not dry. Mix in
almonds and cilantro. Season with pepper sauce and salt.
Servings: 4
(PER PORTION: 428 Calories; 21 g Fat; 0 mg Cholesterol; 618 mg Sodium; 50 g
Carbohydrate; 9 g Fiber; 13 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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