| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tex-Mex | Soups, Beans, Tex-mex, Meats, Low-fat | 4 | Servings |
INGREDIENTS
| ;-ann miner, (yxhv46a)— | ||
| 1 | lg | Onion; chop fine |
| 1 | cl | Garlic; chop fine |
| 1 | lg | Carrot; chop coarse |
| 1 | ts | Ground cumin |
| 4 | oz | Turkey sausage or ham; chop coarse |
| 32 | oz | Cn black beans; drain, rinse |
| 28 | oz | Chicken broth |
| 1 | c | Frozen corn |
| 1/2 | c | Instant brown rice; uncooked |
| 1 | c | Water |
| 1 | tb | Lime juice |
| 1/2 | c | Salsa or picante sauce |
INSTRUCTIONS
Spray medium nonstick saucepan with PAM. Cook onion, garlic, carrot, cumin (adding a small amount of chicken broth if needed) for 3 minutes. Add sausage/ham; cook 1 minute. Place 1/2 the beans, and 1/2 c. chicken broth in a blender or food processor. Whirl until pureed. Add this to saucepan with remaining broth and beans, plus the corn, rice, and water. Bring to boiling; reduce heat to medium-low and simmer 10 minutes. Stir in lime juice and salsa/picante sauce. Boil 1 minute and serve. about 7 g. fat for one-fourth of the recipe (a hearty serving). Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 5, 1998
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”