| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetable |
12 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Olive oil |
| 1/2 |
c |
Bell peppers; chopped |
| 1/2 |
c |
Onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
cn |
(29-oz) stewed tomatoes |
| 1 |
cn |
(15-oz) dark red kidney beans; undrained |
| 1 |
cn |
(16-oz) pinto beans; undrained |
| 2 |
c |
Frozen corn; thawed |
| 1 |
c |
Water |
| 1 |
c |
Long-grain rice |
| 3 |
tb |
Chili powder |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Cumin |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 07:50:35 -0600
From: matejka@bga.com (Anita A. Matejka)
Recipe By: Taste Of Home Magazine
In a large saucepan, heat oil over medium heat. Add bell peppers, onions,
and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water,
rice, chili powder, salt, cumin, and black pepper; bring to a boil. Reduce
heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring
occasionally.
Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g
Carbohydrate; 0mg Cholesterol; 745mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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