Fiesta Rice And Beans With Almonds

Most of us have never really understood that Christianity is not a self-help religion meant to enable moral people to become more moral. We don’t need a self-help book; we need a Savior. We don’t need to get our collective act together; we need death and resurrection and the life-transforming truths of the gospel. And we don’t need them just once, at the beginning of our Christian life; we need them every moment of every day.

Elyse Fitzpatrick

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	California	Almonds, Lowfat, Rice, Sides, Starters	4	Servings

INGREDIENTS

2	T	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	T	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 <[email protected]> on  Apr 08, 1998

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