Beans ‘n Rice Skillet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Thick and chunky salsa |
| 2 | 8 oz cans no-salt-added | |
| Tomato sauce | ||
| 1 1/2 | c | Uncooked instant white rice |
| 1 | c | Frozen whole kernel corn |
| 1 | c | Chopped red bell pepper |
| 15 | oz | Can black beans, drained |
| And rinsed |
INSTRUCTIONS
Combine sauce ingredients in large skillet; mix well. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer about 10 minutes or until rice is cooked and vegetables are tender. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 21, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 836.7mg
Potassium: 679.1mg
Carbohydrates: 40.3g
Fiber: 8.8g
Sugar: 6.1g
Protein: 9.6g