| 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 <phannema@wizard.ucr.edu> on Apr 08, 1998
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